Hello fellow foodies,
We had our vegan friend over for dinner and I decided I wanted to do soup, salad, rolls, and dessert that were all vegan friendly.
I have made this soup in the past, multiple times, and just altered the recipe to make it vegan friendly.
- Half an onion chopped
- 1 carrot, diced
- 1 celery stalk, chopped
- 1/2 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 zucchni sliced
- 1/2 tsp dried basil
- 1 28oz can crushed tomatoes **
- 1 20oz jar white beans
- 1/2 cup spinach
- 1 cup vegetable stock
- 2 tbs parsley
- 7oz short pasta
- Salt and pepper to taste
**I often use 1 15oz can of crushed tomatoes and 1 15oz can of italian tomatoes and omit the parsley
This is basically a dump and cook crockpot recipe with some chopping involved. Don’t forget to spray youe crockpot!
First I add the tomato cans, spinach, and 5oz of the frozen squash blend since zucchni is out of season.
Note: I normally prebag and freeze 1/2 cup of spinach and it’s easy to break up in the bag when it’s frozen.
Secondly I chop up all the veggies at once and will often use baby carrots if I dont have regular ones on hand.
Lastly I add the garlic, spices and vegetable stock.
Mix it all up and cook on high 3-4hrs or low 6-7hrs.
Add pasta half an hour before serving.
Serves 4 so I often double it 🙂