Minestrone Soup
Time Required: 20 (40 min. total)

This is definitely your “ace in the back pocket” for that night when you come skidding into the kitchen at dinner time and lots of hungry appetites are waiting for you.  I would definitely put it in your personal recipe box to add to a week in the future that you know will be unusually busy.  Besides being convenient, it is also a tasty treasure chest of fresh vegetables and fiber with a plant based protein… something your body will love.


7 cup(s) broth -- any kind
4 carrots -- scrubbed and chopped small
3 stalks celery -- diced
2 potato(es) -- yukon or brown, scrubbed and cubed
15 oz(s) diced tomatoes
1/2 green cabbage -- chopped small
15 oz(s) kidney beans -- drained and rinsed
15 oz(s) cannelloni beans -- drained and rinsed
1 tsp dried basil
1 tsp salt


Prep Work: Cut carrots, celery, potatoes and cabbage.  Store together.

1.  Cut all vegetables and combine with all other ingredients in large pot.  Bring to a boil and then reduce heat to a low simmer for 20 min., or until potatoes are cooked through. Salt and pepper to taste.

Side Dish Ideas to add to Menu:

Artichoke Heart Vegetable Dip   http://orangetreelane.com/recipe/rl/artichoke_heart_dip/

Quinoa Corn Bread   http://orangetreelane.com/recipe/rl/quinoa_cornbread/

Sweet Potato Fries   http://orangetreelane.com/recipe/rl/sweet_potato_fries/

Coffee Molasses Muffins   http://orangetreelane.com/recipe/rl/coffee_molasses_muffins/

Veggies w/ Avocado Dip   http://orangetreelane.com/recipe/rl/veggies_w_avocado_dip/


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