Soak the white beans overnight in a bowl with just enough cold water to cover them.
The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
Add carrots and celery. Season and cook for another 2 minutes.
Add the potatoes and stir. Continue cooking for 2 minutes.
Stir in spinach and continue cooking for 2 minutes.
Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. Itâ€™s important that the minestrone soup simmer gently.
After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious.
The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen.
You can add vegetables to the soup, depending on the season, or legumes, such as lentils.
For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used.
Preparation time: 15 minutes
Cooking time: 40 minutes
1 can of tomato
4 cups of vegetable broth
200 g of pearl barley
1 celery stalk
1 clove of garlic
1 bay leaf
Salt and pepper to taste
Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes.
Peel and cut the onion and garlic clove.
Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay leaf, tomato, and vegetable broth.
Bring to a boil. When the broth is boiling, lower the heat and cook for 30 minutes.
Here is a tasty recipe for a small budget. This is where the chili comes inâ€”this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!
If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But itâ€™s honestly so tasty that you can eat it plain!
You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.
Preparation:Â 5 minutes
Cooking:Â 1 hour
Total: 1 hour 5 minutes
Â 1 tablespoon olive oil
1 large chopped onion
3 chopped garlic cloves
1 can (28 oz) drained diced tomatoes
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 to 2 tablespoons chili spices
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
3/4 cup frozen corn kernels
3/4 cup canned red kidney beans, rinsed and drained
3/4 cup thawed frozen soy beans (edamame)
In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.
Add the rest of the ingredients and mix everything.
Cook for 1 hour. Taste and rectify the seasoning as needed.
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch canâ€™t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons.Â Photos by Evan Atlas.Â
This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest. It’s filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Try this with Cool Refried Bean Wraps for a nice meal. Photos by Evan Atlas.
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be aÂ main dish, completedÂ simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas. Continue Reading…
As everyone knows, greens are good for you, andÂ with its high calcium content, kale is a standout. In this stew, theÂ deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest.Â Continue Reading…
Squash, corn, and sweet potato combine to make a hearty chowder thatâ€™s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It’s a great soup to make on a quiet Sunday â€” you’ll be happy to come home to it during the week! It’s delicious with fresh cornbread. It’s also the kind of soup you won’t mind making an extra effort to make for holiday meals like Thanksgiving. Continue Reading…
Because of of its pumpkiny goodness, this soup is perfect to serve as a starter to everyday meals as well as festive occasions, like Thanksgiving. If serving for a holiday meal, remember that itâ€™s filling enough to be a dinner centerpiece on its own, so serve in modest portions, otherwise you wonâ€™t have enough room for anything else! Recipe and photo by Dianne Wenz of VeggieGirl.
Elegant and richly flavored, this vegetable soup featuring brussels sprouts and a myriad of other veggies has almond butter as its base. You can use cashew butter or peanut butter for equally delectable results. Fresh whole grain bread and a salad of tomatoes and mixed greens make excellent companions. Adapted fromVegan Soups and Hearty Stews for All Seasons.
In this luscious cool-weather soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into eaters of all ages. Adapted fromVegan Soups and Hearty Stews for All Seasons.
Everything about this butternut squash and apple soup says “fall harvest,” from its warm golden color to its slightly sweet, fresh flavor. Once you’ve got the squash baked, it cooks fairly quickly. Continue Reading…
Here’s a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted fromVegan Soups and Hearty Stews for All Seasons. Continue Reading…
I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness.Â Recipe fromÂ Love Soup*Â by Anna Thomas. Continue Reading…
Roasting red bell peppers in the oven gives them a rich, smoky flavor that in turn creates a deeply flavorful soup. This is good served hot or chilled and is a good first course for most any kind of meal. Continue Reading…