PASTA & BEAN VEGGIE SOUP! TBH: I wasn’t going to share this recipe because it’s …
PASTA & BEAN VEGGIE SOUP!
TBH: I wasn’t going to share this recipe because it’s SO simple and I really just threw this together because @chancy.james is under the weather, but I thought WHY NOT 😅 let me know if you guys want super simple, healthy as heck meals and I’ll share my favorites ✨
Tag a friend & grab super easy and healthy recipe below ✨
1 can beans, I used organic pinto beans (drained & rinsed)
4 cups veggie broth
2 garlic cloves, peeled and crushed
1 small shallot, peeled and diced small
2 sprigs rosemary, chopped
1 tbsp dried thyme
2 large carrots, peeled and chopped
1/2 cup dried lentils
1 tsp salt
1/4 tsp pepper
1 (14.5 ounce) can chopped tomatoes, with juices
3 cups chopped spinach or kale (not the stems)
1 cup dried pasta noodles (I really love using brown rice pasta noodles!)
1 pinch red chili flakes (optional)
1. Bring a pot of water to a boil and cook noodles according to the directions on the package. Once noodles are done cooking drain and rinse with water.
2. Prepare your the ingredients above. The garlic, shallot, rosemary, spinach (or greens of choice).
3. To a large pot over medium heat add 1 tsp avocado oil then add garlic and shallot. Saute for 4 minutes then add rosemary, dried thyme, salt, pepper and mix to combine. Let cook for 2 minutes then addd veggie broth, can of chopped tomatoes,lentils & carrots. Stir, and let cook for 7 minutes .
4. Add the cooked noodles to the soup as well as the chopped spinach (or kale) and cook for an additional 1-2 minutes until spinach has wilted. Taste and adjust seasonings as needed! .
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