This makes a huge vat of soup. It can be frozen and just gets more flavourful eaten as leftovers.
Ingredients:
6 cups water
1/4 c vegetable Better than Bouillon paste
1/4 c Italian Seasoning
1 teaspoon dried red pepper flakes, to taste
1/4 cup apple cider vinegar
1 675 ml jar prego tomato sauce
3 cups frozen broccoli florets
3 cups frozen cauliflower florets
1 795 ml can diced tomatoes, undrained
300 g frozen chopped spinach
1/4 cup coconut oil
1/4 cup Italian Seasoning
2 tablespoons fresh garlic, crushed
8 oz package brown mushrooms, sliced
1 red onion, finely diced
2 400 ml cans northern white beans, drained**
1 400 ml can full fat coconut milk
340 g dry barilla gluten free elbow macaroni
Instructions:
- In a slow cooker set to high heat, mix in water, broth paste, italian seasoning, red pepper flakes, vinegar, tomato sauce, diced tomatoes, and frozen cauliflower, broccoli, and spinach. Once everything has thawed, give it a mix, and simmer on high for around 5 hours.
- Cook the pasta according to instructions on box, drain, and set aside.
- Saute mushrooms, onion, and garlic in oil, add Italian seasoning, then cook until onion is translucent and mushrooms are browned. Add beans and coconut milk, bring to a simmer, then remove from heat.
- Combine pasta, veggies, and bean mixtures. Enjoy a nice mug of hot minestrone soup. Excellent topped with some grated cheese.
**To cook beans from dry in an instant pot, put 1 cup of dry beans and 3 cups of veggie broth in the instant pot. Pressure cook on high for 20 minutes and let pressure release naturally. Set aside, and add at the end.
Plum Hill 