Minutes
Zucchini “Crabless” Cakes
Your Best Multipurpose Vegetable
Minestrone Soup
Invented By Vegetable – Loving Italians
Ingredients
1 medium onion, minced- 2 zucchinis, sliced in quarters
- 1/2 lb green beans, trimmed and cut into 1/2 inch pieces
- 2 celery stalks, cut into small pieces
- 5 cloves of garlic, minced
- 4 cups vegetable broth
- 3 medium potatoes, diced
- 1 1/2 cups red kidney beans, cooked
- 1 1/2 cups small white beans, cooked
- 8 plum or Roma tomatoes, diced small
- 4 carrots, peeled and cut into bite-size pieces
- 2 Tbsps dried parsley
- 1 1/2 tsps dried oregano
- 1 Tbsp Himalayan pink salt or salt of your choice
- 1 bay leaf
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 2 Tbsps nutritional yeast flakes
- 6 cups hot water
- 8 oz fresh baby spinach, chopped
- 1 1/2 cups small or medium whole grain pasta shells
- 2 Tbsps hot water
Steps
1
Place onion, celery, garlic, green beans, and zucchinis in a pot on medium heat and sauté in water for about 5 minutes, or until the onions become translucent.2
Add the vegetable broth, potatoes, tomatoes, beans, carrots, hot water, and seasonings to the pot.3
Bring to a boil. Then reduce heat and simmer for 20 minutes.4
Add spinach leaves and pasta.5
Cook for an additional 20 minutes.6
Remove bay leaf from soup.7
Mix in olive oil before serving.
Tips
Wow! This recipe has the longest list of ingredients here, but we promise you that it is easy to make, and definitely worth it!
