Happy New Year!
Hi folks and happy new year! We at Veganrus.com cannot believe how fast a year has gone by. We had a great year and can’t wait for what the new year has to bring in store for us. We’ll continue posting videos for you to view as well as recipes.
Our founder Kimberly had such an amazing end to her year. She participated in another great blanket drive for the homeless. Her numbers of blanket donated were much higher then the previous year.
California is starting to get a little shift from El Nino. We’ve gotten a good steady amount of rain this week. Here’s to hoping we get just a tad more. In spirit of the rain, here’s a minestrone recipe to warm your toes.
This was inspired by a minestrone soup my sister used to have. I actually cut out some of the extra vegetables and kept it simple.
Simple Minestrone Soup
3 tsp minced garlic
2 tbsp olive oil
1 cup minced onion
1 minced celery stalk
1 diced carrot stick
1 can cannellini beans
1 can kidney beans
3 cups vegetable broth
2 cups water
1 can (14 ounce) diced tomatoes
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp dried basil
2 tbsp fresh parsley (optional)
Optional vegetables to add: green beans, sliced zucchini
Heat olive oil over medium high heat in soup pot.
Saute onion, garlic, carrot and celery until onions are translucent. Add salt and pepper. Take half the amount of each spices and rub them between your hands to “liven” the flavor.
Add vegetable broth, water, drained tomatoes and drained beans now. Add the remaining spices. Taste to see if you need a tad bit more salt or pepper.
Bring to a boil and reduce heat to simmer for 20 minutes.
Feel free to add pasta for a hearty soup. Sprinkle some fresh parsley on and enjoy!
I don’t measure with a measuring cup or spoon unless I bake. Rather I measure by eyeball or taste as I go along. With soups like these, it’s best to always layer each section with salt and spice as you go along.
If you have any questions or requests, feel free to comment or send us a message.