Happy Foodie-Friday!
This recipe feeds an army and does so in the best of ways. Packed with fresh vegetables and Italian seasonings, it's sure to satisfy and fill even the pickiest of eaters.
Vegan Minestrone Soup
Ingredients:
6 cups Veggie Broth
15oz Tomato Sauce
15oz Crushed Tomatoes (or diced on preference)
15oz peeled Garbanzo Beans
3 Carrots
3 Stalks Celery
1 Large Onion
3 Cloves of Garlic
Large handful Spinach
Bundle of Kale
Elbow Pasta (gluten free or preference)
2 tbsp Italian Seasoning
2 tbsp Oregano
2 tsp Cayenne
Directions:
Finely dice and Sauté celery, carrot, onion, garlic in a pan on the stove.
Combine sautéed mixture with veggie broth, cans of tomatoes, seasonings, beans and half bundle of kale in crock on low for 4-6 hours
Taste for additional seasoning or veggie broth (I added more broth)
Chop spinach and the remaining kale and throw in
Add pasta and cook for 15-20 mins (Note: If using gluten free or chickpea pasta only cook for 10-15)
Yields: 6qt, up to 10 servings, rich in calcium and several vitamins