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October 30, 2017

Minestrone is one of the most perfect soups to consume on a chilly, cloudy fall day. Of course, this soups is actually perfect any other time of the year too! But as the weather cools down, days become shorter, and we start thinking about the upcoming holidays, this recipe seems to be more attractive than ever.

My version is a fully whole-food, plant-based recipe. I use only unrefined, unprocessed or minimally processed ingredients, including whole-grain pasta and brown rice. I also add a lot of fresh vegetables, so that when consuming this soup, you might be able to get at least a full serving of vegetables. With the added beans, which provide good quality proteins, and complex carbohydrates, this minestrone soup can actually be considered a "complete" meal. 

Ingredients:

1 medium onion, diced

2 cloves of garlic, minced 

2 medium carrots, sliced

2 celery stalks, sliced 

½ cups of water or vegetable broth

1 small potato with skin, cubed 

⅓ cup dry whole wheat pasta

1 cup of cup cooked brown...

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