Marks of Motherhood

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. 

Ingredients

• 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 🙂

Happy Eating,