This video is for the Physician's Committee for Responsible Medicine Food For Life instructor application, but it's also for anyone wanting to make a delicious, whole-food, plant-based minestrone soup!

Minestrone Soup
*from the Forks Over Knives cookbook*
Ingredients
• 1 large onion, peeled & chopped
• 2 large carrots, peeled & chopped
• 2 celery stalks, chopped
• 4 cloves garlic, peeled & minced
• 8 c. vegetable stock/broth, low-sodium
• 2 T. nutritional yeast
• 1-28 oz. can diced tomatoes
• 2 t. oregano
• 2 med. red-skin potatoes, scrubbed and cubed
• 4 c. packed, chopped kale, ribs removed before chopping
• ½ c. uncooked brown basmati rice
• 6 c. cooked cannellini beans, or 3-15 oz. cans, drained & rinsed
• salt & freshly ground black pepper, to taste
• 1 c. finely chopped basil
Instructions
• Place the onion, carrots, & celery in a large saucepan over medium heat and sauté for 10 minutes.
• Add water, 1-2 T. at a time to keep the vegetables from sticking to the pan.
• Add the garlic and cook for another minute.
• Add the vegetable stock, nutritional yeast, tomatoes, oregano, potatoes, kale, and rice. Bring the pot to a boil over high heat, reduce the heat to medium-low, and simmer for 30 minutes.
• Add the beans, and simmer for 15 minutes, until the rice is tender.
• Season with salt & pepper and add the basil.
Enjoy! Serves 8-10, or makes enough for multiple meals.

свернуть