November 29, 2012

Tuscan Vegetable Soup

Hi my fab followers!  It's been so long!  How was your plant-based rock star Thanksgiving??

My Thanksgiving was different this year.....I spent it away from my immediate family, and with my extended family.  While it was different, it was great!  I went for a long hike with my fab cousin to start the day.  When we reached the top of the mountain, we did about a half hour of yoga at the top.  It was a beautiful, peaceful, amazing Zen moment.  The perfect place for my mind to be before stuffing my face with food........

My family members are huge meat eaters, so they were a bit weary of my vegan side dishes.  However, I am happy to report that my dishes were a hit!  Woohoo!  Oftentimes, when non plant-based rock stars know something is "vegan," it's immediately disgusting and full of tofu.  This always makes me laugh.  My response is typically, "Nope, no tofu.  Just food.  Real food."

So my aunt made some awesome stuffing, which was inherently vegan - she just replaced the chicken broth with vegetable broth for me.  Love her.  She also had corn, asparagus, and salad.  Vegan?  Check, check, and check. 

For my part, I made the following:
And of course, wine.  Natch.

So all in all, it was a great Thanksgiving!  Full of family, love, food, and Black Friday shopping.  Hope yours was just as great!

It's been super cold and snowy lately, which makes me immediately crave soup (everything that happens in the universe, I relate back to food...if you haven't noticed).

This recipe is great because I usually have all of the ingredients on hand already, and it's super easy.

Plus, it's so, so freaking good. 

Serve it with a big hunk of toasty bread, put on a comfy sweatshirt, surround yourself with family and a fire, and thank me.

Love & Kale,

Tuscan Vegetable Soup
Serves: 6

Print here.

  • 1 - 15oz can cannellini beans, drained and rinsed
  • 1 medium onion, diced
  • 2-3 carrots, diced
  • 2-3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 large zucchini, diced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 32oz vegetable broth (at least - might need more, or just add water)
  • 1 - 14.5oz can no-salt added diced tomatoes
  • 1 cup dried small pasta (I used ditalini)
  • 2 cups chopped baby spinach
  1. In a small bowl, mash half the beans with a fork and set aside.
  2. Heat some water in a large soup pot over medium-high heat.  Add the onion, carrots, celery, garlic, zucchini, thyme, sage, salt & pepper.  Cook, stirring occasionally until veggies are tender, about 5-10 minutes (depending on size of veggies).  You might have to add more water as they cook, to prevent sticking.
  3. Add the broth, tomatoes with the juice, and beans (mashed and whole).  Add the spinach and pasta, and cook about 10 more minutes, until pasta is tender and spinach is wilted.
  4. Serve with bread and ENJOY!
Soup cooking.....

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