2016.07.11 Bell Pepper, Onion, Zucchini, Squash, Lemon, Garlic, Mushroom, Bean, Tomato, Spinach

2016.07.11 Soup: Bell Pepper, Onion, Zucchini, Squash, Lemon, Garlic, Mushroom, Bean, Tomato, Spinach

Shopping Cart (Products are suggestions, substitute per need\want):
1 Bell Pepper, green
1 Bell Pepper, red
1 Onion, yellow
1 Zucchini
1 Squash, yellow
1 Lemon
1 Garlic, bulb
1 Tomato, roma
1 pkg. Spinach, baby
1 pkg. Mushrooms, cremini
1 15 oz. can Beans, navy
1 Baguette, whole wheat
1 pkg. Bouillon, vegetable
1 bunch Basil
1 bulb Garlic
(plus anything missing from the staples list)

Fridge/Pantry Staples:
Sea Salt, fine crystals
Pepper, ground
Lemon, juice

Bring all ingredients to room temperature


1. Veggies:
Cut root end off onion and remove peel.
Trim ends from zucchini and yellow squash.
Medium dice bell peppers, onion, zucchini, and yellow squash into about 1/2-inch pieces.
Wipe cremini mushrooms clean with a damp paper towel.
Discard stems.
Roughly chop mushrooms.
2. Veggies:
Heat about 1 1/2 tablespoons cooking oil in a large pot over medium heat.
Add onion and bell peppers to hot pot.
Season with salt and pepper; stir.
Cook 2 minutes.
Add zucchini, yellow squash, and mushrooms.
Stir. Cook 2-3 minutes.
3. Lemon:
Zest half of lemon with a micro-plane (or on small holes of a box grater) over pot with veggies.
Halve lemon.
Squeeze juice of half lemon over pot, avoiding seeds.
4. Soup:
Add 3 cups water to pot.
Bring to a boil.
Once boiling, crumble in vegetable bouillon.
Stir to dissolve.
Open, drain, and rinse navy beans.
Add beans to soup and return to a boil.
Cook 3 minutes.
Reduce heat to low.
Simmer 8 minutes, stirring occasionally.
5. Crostini:
Meanwhile, preheat oven to low broil.
Cut baguette at an angle into about 1/2-inch thick slices.
Place on a baking sheet.
Broil 3-4 minutes, flipping halfway through, or until lightly browned.
6. Crostini:
Rub whole garlic clove over tops of crostini.
Drizzle with 1-2 tablespoons of olive oil.
Sprinkle with salt and pepper.
7. Soup & Garnish:
Roughly chop baby spinach.
Add to soup.
Cook 1 minute, or until lightly wilted.
Remove from heat.
Salt and pepper to taste.
Small dice Roma tomato into about 1/4-inch pieces.
Place tomato in a small bowl.
Season with a small pinch of salt and pepper.
Drizzle with about 2 teaspoons olive oil; stir.
Cut remaining half lemon into wedges.

Ladle summer minestrone into bowls.
Top with tomato and lemon-basil pistou.
Serve crostini and lemon wedges on the side.


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