On Sunday I made this soup. My boyfriend helped me to cook the veggies. He was a big help. This soup is really delicious and healthy. So that’s great. That’s my lunches for the week. It’s filling. I ate veggies and fruits on the sides. And I have a complete filling meal.
From Moosewood Cookbook but taken on RecipeZaar
- 2 teaspoons olive oil
- 2 cups chopped onions
- 5 garlic cloves, minced
- 1 1/2 teaspoons salt (I omitted it)
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 1 cup green beans, cut into 1-inch pieces (I used 2 small zucchini, roughly chopped)
- 1 teaspoon oregano
- fresh black pepper
- 1 teaspoon basil
- 1 medium bell pepper, diced (I used a green bell pepper)
- 4 cups water (more if needed)
- 1 (650 ml) jar good spaghetti sauce (meat free) (I used a meat free bolognese sauce, low-fat and high in fiber from President’s Choice Blue Menu
- 1 cup chickpeas, cooked
- 1 cup dry pasta (any shape) (I omitted the pasta)
- 1/2 cup parsley, minced
- parmesan cheese (use soy cheese if vegan) (I used the parmesan only for the photo, but for my lunch, I omit it to have less fat)
- Heat the olive oil in nonstick Dutch oven.
- Add onion, garlic and salt.
- Saute over medium heat for about 5 minutes.
- Add celery, carrot, green beans and seasonings.
- Cover and cook overy very low heat 10 minutes, stirring occasionally.
- Add bell pepper, water and spaghetti sauce.
- Cover and simmer 15 minutes.
- Add beans and simmer another 5 minutes.
- Bring to a gentle boil.
- Add pasta.
- Stir and cook until pasta is done.
- Serve topped with parsley and parmesan.
I made a fillet of trout, topped with pesto and sun-dried tomatoes. I really loved it. Served with steamed veggies and brown basmati rice, it was really yummy. Take a look at the photo.
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