Well, week #11 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week didn't go so well. A flu-like illness hit several of us in our house. With no appetite and no energy, the last thing I wanted to do was experiment in the kitchen. So my focus last week was on rest and recovery.
What I like about this recipe (besides the fact that it's healthy):
- Who doesn't love Olive Garden's minestrone soup?
- It smells so good as it's cooking.
- It's delicious with warm bread and a side salad for dinner.
- It refrigerates nicely for lunches through the week.
What I ended up using/doing:
(I pretty much doubled the recipe so that I'd have plenty of leftovers for lunches. The original recipe only calls for about half this amount.)
- 2 small yellow onions, diced
- 2 cups frozen green beans (I used French-cut.)
- 2 stalks of celery, diced
- 1 cup julienned carrots (I cut them into short pieces.)
- 8 cloves garlic, minced
- A drizzle of olive oil (if you use oil) or a bit of the vegetable broth (listed below), to keep the vegetables from sticking to the pan
Add and bring to a boil:
- 8 cups vegetable broth
- 4 cups water
- 2 14-oz cans diced tomatoes
- 4 15-oz cans dark red kidney beans
- 4 15-oz cans great northern beans or small white beans (I used a couple cans of each.)
- 3 tsp dried oregano
- 3 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried basil
- 1/2 tsp dried thyme
Turn off the heat and add at the end:
- 2 small zucchini, cubed
- 1 1/2 cups (dry) small shell pasta, cooked in water separately and drained
- 8 cups fresh baby spinach
In a large pot, saute the first 6 ingredients over medium heat until the onions start to become translucent. Then add the next 10 ingredients. Bring to a boil and simmer for about 20 minutes. To avoid overcooking the zucchini, pasta, and fresh baby spinach, I added these at the end, after turning off the heat.
This post was originally published on March 20, 2018.