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Lentil Minestrone
Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table. Ingredients […]
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Black Bean Vegetable Chili
Black Bean Vegetable Chili 1 eggplant, cut into 1/2-inch cubes 1 tablespoon coarse (kosher) salt 1/2 cup olive oil 2 onion, diced 2 zucchini, cut into 1/4 inch dice 1 red bell pepper, cut into 1/4 inch dice 1 yellow pepper, cut into 1/4 inch dice 4 garlic cloves, minced 8 ripe plum tomatoes, cut […]
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Vegetable Chili
Vegetable Chili 3/4 cup olive oil 2 zucchini, cut into 1/2-inch dice 1 onions, cut into 1/2-inch dice 3 cloves garlic, minced or grated 2 large red bell peppers, cored and cut into 1/4-inch dice 1 can (35 ounces) Italian plum tomatoes, with their juice 1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice […]
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Split Pea Soup
Split Pea Soup 1 tablespoon olive oil 1 chopped medium onion 1 potato cut into 1/2-inch pieces 1 medium leek, white and light-green parts chopped (optional) 3 carrots, cut into 1/2-inch pieces 3 stalks celery, cut into 1/2-inch pieces 1 Tablespoons chopped fresh thyme or 1-1/2 tsp. dried thyme Sea salt and ground pepper 1 […]
