Spinach & Squash Minestrone Soup
A great fall recipe! Quick and easy – especially if you prepare the beans ahead of time.
- 2 medium carrots, diced
- 1/2 white onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 Tbs. olive oil
- 1 quart (4 cups) low-sodium vegetable broth
- 1 can diced tomatoes
- 1 & 1/2 cups kidney beans (soak overnight and then cook until tender)
- 1/2 butternut squash, cubed
- 3 cups spinach, chopped
- 1 green Italian squash, cubed
- 1/2 cup fresh or dried parsley
- pepper, nutmeg, and ginger to taste
Start with onion, celery, carrot, garlic, and olive oil in the bottom of a large pot. Saute for 5 minutes, or until onion is translucent. Add vegetable broth and diced tomatoes (entire contents of can). Bring to boil. Next, add squash (butternut and Italian) and parsley. When soup reaches boiling, reduce to simmer, adding beans, spinach, and spices. Allow to simmer for 20-25 minutes. Add 2 cups water and let simmer for 5 more minutes.
Enjoy with bread or add whole wheat elbow noodles, and top with vegan Parmesan cheese (I used large flake nutritional yeast – delicious!). Soup can be frozen (without noodles) for up to 1 month.
Sweet Potato & Zucchini Baby Bites
My tots favorite dish! We also made these into adult-sized fritters and joined in the feast, cooking them in a pan with a bit of olive oil. Yum!
- 2 pounds sweet potatoes
- 1 pound zucchini
- 2 tsp salt (optional)
- 2 large eggs, beaten OR 2 Tbs ground flax and 6 Tbs water, allow to stand two minutes before adding
- 1 Tbs gluten-free or whole wheat flour
- 1 Tbs fine breadcrumbs (gluten-free or whole grain – we use a corn-based crumb, which works great!)
- Black pepper
Shred sweet potatoes and zucchini with box grater or food processor attachment. Transfer to colander and add salt. Place a heavy pot inside the colander to weigh down the vegetables and place over sink to drain. Let sit for 1-2 hours.
Add remaining ingredients, mixing well.
Puree in blender. Transfer to shape-mold ice tray. Be sure that shapes are at least 2″ in circumference for optimal baking (bites will “shrink” in oven, and smaller bites will crumble). Chill overnight to create shapes.
Set oven to 350 degrees and bake for 20-30 minutes, checking frequently. Bites are done when edges are browned. Let stand until cool. Serve or freeze in freezer-safe container or bag.
To reheat, place in center of pan with 2 Tbs water, or in the microwave in a glass bowl. If grilling, place on aluminum foil.
Makes 36-48 bites.
Abundant Peace & Happy Bellies,