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.
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.
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 any 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:
When you are in-need of a warming meal, and in-need of it in a hurry this recipe is just what you need.
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.
- 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 any 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 crumble.
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.