I have eagerly been looking forward to starting this contest and here we are!!!
Before I start this contest I will need to remind you that I eat and cook ETL style so, with that said I must tell you that I use no oil, vegetable broth cubes, commercial broth, margarine, processed gmo products, like "better than sour cream or soy cream cheese", sugar or vegan cheese. I make my own broths. So if I make your soup it will be slightly different.
With that said, lets GO!
I started with Vegan Heartlands Minestrone!!
To see the original minestrone go Here
Vegan Heartland Minestrone recipe
Ingredients:
1 1/2 cups vegetable broth
1/4 cup uncooked pasta
3/4 cup frozen veggie mix
1 cup canned chopped tomato mix
3/4 cup cooked kidney beans
1 tsp chopped garlic
1 tsp dried basil
Place all the ingredients in a medium sized saucepan. Bring to a boil. Reduce heat, cover and allow to simmer until the pasta is cooked and the veggies are heated through. It takes about 20 minutes.
~ Changes
I used cannelini beans which are white kidney beans, as all the ones I found around here are full of sugar, I also used a frozen winter mix vegetable with zucchini. I topped mine with some homemade walnut nooch parmesan.
Matthew is new to the blog sphere so I was excited when he suggested that we try this soup!
What I discovered was this is a very simple soup with clean lines and hearty vegetables.
I made the above salad to go with the minestrone, it was a quick throw together, but delicious. When I have a better idea of what my ratio's were I will post it..I promise!
For my snack I had a small bowl of cantaloupe. Eating melons out of season is just not worth it, but sometimes the body wants what the body wants. Hopefully, I will not crave anymore out of season fruits.
Dinner was a simple mushroom ragu over spiralized raw zucchini noodles. 
16 comments:
Your version looks great! I've made mine with Cannelini beans too. I just usually use kidney beans, which I always make a huge batch of in my pressure cooker (so no sugar!).
This is a recipe for an amazing, amazing carrot soup. You would substitute veggie broth the oil when you start the recipe. Here's the link:
http://healthygirlskitchen.blogspot.com/2010/02/chayas-carrot-soup.html
Good morning Brandi,
Have fun trying out all those soup recipes.
You are so right about out of season food not being worth it but sometimes you just have to buy what you are craving. I do it too and usually regret it later. LOL
Happy Thursday!
Ali
those meals look divine!
Love the spiralized zucchini with ragu! I'll have to get a spiralizer! Looking forward to your month of soups.
Have a great weekend,
Aimee
I'm making soup tomorrow! It's only fitting, no? :D Also, I wanted to let you know that I passed my Stylish Blogger Award onto you! See the post: http://comowater.com/2011/02/04/hummingbird-cake/. Happy Friday!!!
What lovely and tasty eats! Mmmm!
Both versions of this soup look great! I'm really looking forward to seeing how you convert all the soups to ETL. Yummy!
Matthew-
I am glad you like the pictures! I have yet to get a pressure cooker, I know I have to get one.
Viv~
HGK- Thanks
Viv~
Ali-
It is too funny isn't it!
LOL
ttyl
B~
Millie-
Thank you!
Viv~
Aimee- Thank you! I got the spiralizer at Wal-Mart of all places and it is a hand held, it was fast and cheap, too of my most favorite things~ I am getting ready to post the next soup!
Viv~
Tiffany_
I am totally honored! Thank you so much!! With the weather being cold it is the perfect time for soup!!
Thanks again!
Viv~
Hi Rosie-
Thank you!!!
Viv~
Hello Miss M-
I am excited to do it too! I am such a food nerd aren't I!!
B~
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