4-5 cups of veg broth
1 28oz can petite diced tomatoes, drained
2 carrots, diced
1 celery stalk, chopped
1 onion diced
2-3 cloves garlic
1 teaspoon dried thyme
1 half teaspoon sage (optional)
2 bay leaves
salt and pepper
1 can kidney beans drained
1 teaspoon dried thyme
1 half teaspoon sage (optional)
2 bay leaves
salt and pepper
1 can kidney beans drained
1 can great northern beans (any beans work, I sub black beans all the time)
1/2 cup ditalini pasta (shells, or other short noodle)
1 zucchini chopped
1- 1/2 pkg frozen spinach
Sautee onion and garlic. Add veggie broth.
Cook broth carrots, tomatoes, celery, thyme, sage, bay leaves, salt, pepper and beans. When veg are tender add ditalini, zucchini and spinach.
1/2 cup ditalini pasta (shells, or other short noodle)
1 zucchini chopped
1- 1/2 pkg frozen spinach
Sautee onion and garlic. Add veggie broth.
Cook broth carrots, tomatoes, celery, thyme, sage, bay leaves, salt, pepper and beans. When veg are tender add ditalini, zucchini and spinach.
Other Veggies I add:
Potatoes
Yellow squash
Frozen corn
Frozen peas
green beans
Bell peppers
Broccoli
Califlower
usually whatever I have around, the more the better
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