Vegan “Minestrone” Soup

1 Tbsp Coconut Oil1 10 ounce package frozen Spinach – (4 cups raw)

3C Cooked Great Northern Beans – (1 1/2 14oz cans, no salt added)

3C Cooked Kidney Beans – (1 1/2 – 14oz cans, no salt added)

3 Cloves Garlic – Minced

2C Carrots – diced small

2C Onion – diced small

2C Celery – diced small

2C tomatoes – seeded & diced small (1 – 14oz can no salt added)

2C Zucchini – diced small, peeling is optional

2 medium Potatoes – scrubbed well, diced small – peeling optional

1 Tbsp dried Parsley

1 Tbsp Sea Salt

Fresh Ground Pepper to taste

1/2C Red Wine

Veggie Stock or Water for thinning – if stock is used do not add salt until the end of cooking & taste test)

The Process:
1. Saute garlic, onions, carrots & celery in coconut oil in stockpot until onions are translucent.

2. Add red wine, and bring to a low simmer.

veggie saute

3. Puree great northern beans then add to stock pot and add kidney beans unprocessed. Cook 5 minutes

4. Add tomatoes, zucchini, potatoes, and parsley. Simmer 5 minutes letting flavors meld.

I almost forgot to take a picture!

I almost forgot to take a picture!

5. Add water and salt, or stock to reach 1 inch below the top of the pot.

6. Simmer 1 1/2 hours until the potatoes are soft and adjusting liquid to suit your thickness preference ( I like mine as a thin broth-like soup).

**Your can Substitute sweet potatoes for less starch and higher Vitamin C content.**

**I have also added small pasta like risoto and left out the potato all together to change up the starch**


About Pure Energy Lifestyle

I am a Certified Massage Therapist, Certified Personal Trainer, Wife, and Mother of two incredibly active children. I am promoting a healthy and active lifestyle for all people at any stage of health

Posted on October 2, 2015, in gluten free, Main dish, Soup, Vegan/Vegetarian and tagged , , . Bookmark the permalink. 2 Comments.

  1. love this! so going to have a go πŸ™‚

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