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Crockpot Minestrone Soup

Serves 8

Ingredients

  • 1 TBS Olive Oil

  • 2 Carrots, cut into half moons

  • 2 Celery Stalks, sliced

  • 1 Large Onion, diced

  • 2 Large Garlic Cloves, minced

  • 8 cups Vegetable Broth

  • 2 (14.5oz) cans Kidney Beans, rinsed and drained

  • 1 (15oz) can Tomato Sauce

  • 1 cup Fresh Baby Spinach or Kale

  • 2 cups Green Beans, sliced

  • 1 Zucchini, sliced and quartered

  • 1 tsp Basil

  • 1/2 tsp Oregano

  • 1 1/2 cups Macaroni Noodles, cooked

  • 1 generous handful of Fresh Basil Leaves

  • Salt and Pepper

Directions

  1. Add all ingredients except for noodles into a crockpot and cook on low for 6-7 hours or high for 4 hours. 

  2. Before soup is done cooking or before ready to serve, boil noodles on stovetop. Once cooked, add noodles to crackpot and warm everything together. 

  3. Serve or freeze once cool.

Vegan Noodle Soup

Serves 6-8

Ingredients

  • 1 1/2 cups Carrots, sliced

  • 1 1/2 cups Celery, sliced

  • 1 cup Yellow Onion, diced

  • 3 Garlic Cloves, minced

  • 3 Small Red Potatoes, cut into 1/2 inch cubes

  • 6 cups Vegetable Broth

  • 1 tsp Thyme

  • 1 tsp Italian Seasoning

  • 1 tsp Sea Salt

  • 2 cups Egg Noodles

  • OPTIONAL: 2 TBS Nutritional Yeast

Directions

  1. Prepare all of your vegetables and set aside.

  2. Add broth to a pot and bring to a boil. Immediately add vegetables, seasonings and nutritional yeast to boiling broth.

  3. Stir well and bring back to a boil. 

  4. Once boiling, cover and simmer for 10-15 minutes - until carrots and potatoes are tender.

  5. Add pasta and bring back to a boil.

  6. Once boiling, leave the lid off and cook at medium-high for 10 more minutes or until the pasta is tender yet firm. 

  7. Serve with salt and pepper seasoning.

White Bean with Spinach Soup

Serves 8

Ingredients

  • 2 TBS Olive Oil

  • 3 Cloves Garlic, minced

  • 1 Large White Onion, diced

  • 1 tsp Thyme

  • 1 tsp Basil

  • 4 cups Vegetable Stock

  • 2 cups Water

  • 2 Bay Leaves

  • 1 cup Uncooked Orzo

  • 3 cups Fresh Baby Spinach, chopped

  • 2 cups Cooked Navy Beans

  • Salt and Pepper

  • Fresh Parsley, chopped

Directions

  1. In a heavy bottomed stockpot, over medium heat, add the olive oil and onions. Sauce for 5 minutes.

  2. Add salt, pepper, garlic, thyme, bay leaves and basil. Stir to combine and cook for 2 minutes.

  3. Add vegetable stock and water; bring to a boil.

  4. Add the pasta and stir to combine. Allow the pasta to cook for 6-8 minutes.

  5. Add beans and spinach, stir.

  6. Cook for 2 more minutes or until pasta is cooked and the spinach has wilted. 

  7. Turn off the heat and stir in the chopped parsley.

  8. Serve or free once cool.

 

-Recipe from HERE