Homemade Vegetable Broth with Earth Minerals
1 Jar of Organic Tomatoes diced or whole chopped
1 Onion diced
Handful of Green Beans sliced on diagonal
6 Cloves Garlic diced
3 Celery Sticks diced
1/2 Purple Cabbage diced
2 cups Maitakes cooked and seared separately
Kalettes
1/2 Cup Green Leafy Kale diced
Black Lentils
1 to 2 tbs. Fresh Parsley, Thyme, dried basil
Salt
Red Beet Fusilli Pasta
Cook close to when soup is finishing to add hot to your soup bowls.
In a large iron skillet, sauté onion, garlic, in a little grapeseed oil, add the potatoes, carrots, sauté stirring occasionally for appproximately 10 minutes covered. Add the Tomatoes and some stock, the seared mushrooms, add thyme, parsley and dried basil.
Cover and add lentils and cook approximately 15- 20 checking for doneness. Keep adding stock as necessary. Add the mixture to a stockpot of veggie stock. Towards the end add the Cabbage, Red Pepper, Kale and green beans until green beans are cooked around 5-7 minutes. Kalettes I had in my garden so they were a beautiful addition, these were fast cooking at 3 minutes. You want them to look green, and the cabbage purple for a pretty dish. Add the whole grain pasta of your liking to make this #wfpd All italian dishes need a meyer lemon squeeze to keep it bright!
Garnish; Fresh Parsley, Basil Pesto, vegan parmesan, malton salt.
This was a satisfying robust soup for these cold winter days here in California, and I’m sure almost anywhere or anytime soups are always good. You can subsitute the black lentils for Italian white beans, chickpeas or whatever beans you desire. Extra veggies in fridge you could omit the green beans, and red pepper. This picture just doesn’t do it justice, it was really good! Enjoy!
