SPRING GREEN MINESTRONE
When you are in-need of a warming meal, and in-need of it in a hurry this recipe is just what you need. (How is that for neediness?) Haha!
It was a frigid cold period here in eastern Canada when I created this soup. Looking at what I had on hand (as I had no desire to leave my warm home), a take on Minestrone soup was my aim and I think you are gonna love this as much as I do. You can vary the beans, the greens and pasta for your favorites or your current kitchen stock.
Topping with the Parmesan Crumble or nutritional yeast is so good. Be sure to do it.
INGREDIENTS:
1-2 tsp good quality olive oil
1 onion, diced
1 fennel bulb, sliced into feather thin strips
2 celery stalks, thinly sliced
1 tsp dried thyme
8 cups vegetable broth
8 oz. lentil fusilli pasta (or chickpea)
1, 14 - 19 oz. can cannellini beans, rinsed (or use pre-cooked beans)
1 cup frozen green peas or edamame
1 tbsp lemon juice
4 cups spinach leaves
1/4 cup Parmesan Crumble or nutritional yeast
DIRECTIONS:
TERI"S TIPS:
PS - A better picture to some soon.
When you are in-need of a warming meal, and in-need of it in a hurry this recipe is just what you need. (How is that for neediness?) Haha!
It was a frigid cold period here in eastern Canada when I created this soup. Looking at what I had on hand (as I had no desire to leave my warm home), a take on Minestrone soup was my aim and I think you are gonna love this as much as I do. You can vary the beans, the greens and pasta for your favorites or your current kitchen stock.
Topping with the Parmesan Crumble or nutritional yeast is so good. Be sure to do it.
- Main course salad
- Vegan, gluten free
- Prep time: 25 minutes
- Servings: 6
INGREDIENTS:
1-2 tsp good quality olive oil
1 onion, diced
1 fennel bulb, sliced into feather thin strips
2 celery stalks, thinly sliced
1 tsp dried thyme
8 cups vegetable broth
8 oz. lentil fusilli pasta (or chickpea)
1, 14 - 19 oz. can cannellini beans, rinsed (or use pre-cooked beans)
1 cup frozen green peas or edamame
1 tbsp lemon juice
4 cups spinach leaves
1/4 cup Parmesan Crumble or nutritional yeast
DIRECTIONS:
- Heat a large pot over medium heat; add the oil and onions, fennel, celery and thyme sautéing for 5-8 minutes or until the veggies are softened.
- Add vegetable broth, bring to a boil and add the pasta reducing to simmer.
- Cook until the pasta is done, usually 8-10 minutes. Stir often.
- Once pasta is slightly tender add in the beans, peas, lemon juice and seasonings.
- Heated thoroughly, add the spinach and serve immediately and garnish with the cashew parmesan.
TERI"S TIPS:
- The cooking time may vary according to the pasta you use. Refer to the package.
- Sub spinach with chard, cress or slivered kale if desired
- A big dollop of pesto over each bowl of soup makes for magic.
PS - A better picture to some soon.