Easy veggie minestrone soup
Prep
Rinse & drain cooked beans.
In a bowl, mix broth according to bouillon instructions (1 tsp with 1 cup of water / 10g with 240ml)
Optional: Chop onion & garlic into small pieces.
Make protein-packed chickpea or lentil pasta according to package instructions.
Cook on stove
Optional - In a pot on medium-heat, cook the minced garlic & onions for 4-5 minutes with 2-3 tbsps of water (or cooking spray).
Into the pot, add in the prepared broth, beans, diced tomatoes (include the liquid) and bring to a simmer - 4-6 minutes.
Then add in the nutritional yeast, mixed vegetables, and optional handful of spinach or kale, herbs & seasonings. Simmer to meld the flavors for 10-15 minutes.
Serve
In a bowl, ladle the hot soup onto the cooked chickpea pasta. Season to taste.
Keeps for up to a week in a sealed container stored in the fridge, with pasta stored separately or prepare just before serving.
Freeze soup base for up to 3 months. Thaw in fridge & reheat on stove.
Ingredients
Directions
Prep
Rinse & drain cooked beans.
In a bowl, mix broth according to bouillon instructions (1 tsp with 1 cup of water / 10g with 240ml)
Optional: Chop onion & garlic into small pieces.
Make protein-packed chickpea or lentil pasta according to package instructions.
Cook on stove
Optional - In a pot on medium-heat, cook the minced garlic & onions for 4-5 minutes with 2-3 tbsps of water (or cooking spray).
Into the pot, add in the prepared broth, beans, diced tomatoes (include the liquid) and bring to a simmer - 4-6 minutes.
Then add in the nutritional yeast, mixed vegetables, and optional handful of spinach or kale, herbs & seasonings. Simmer to meld the flavors for 10-15 minutes.
Serve
In a bowl, ladle the hot soup onto the cooked chickpea pasta. Season to taste.
Keeps for up to a week in a sealed container stored in the fridge, with pasta stored separately or prepare just before serving.
Freeze soup base for up to 3 months. Thaw in fridge & reheat on stove.
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