Autumn Harvest Minestrone With Bone Broth Vegan Option Availabl Recipes

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

Steps:

• Combine liquids,potato and garlic in large saucepan.
• Bring to boil over medium heat and cook until potato is tender (about 15 minutes) Mash potato slightly with fork.
• Add zucchini and kidney beans,heat thoroughly.
• Add seasonings.
• Ladle into 4 soup bowls and drizzle each serving with a small amount of olive oil.

Steps:

• Heat the oil in a big pot over medium heat.
• Add the onions and garlic; stir and saute for 5 minutes.
• Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
• Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
• Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
• Serve immediately.

Steps:

• Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
• Stir in rice.
• Cover and cook on low heat setting for about 15 minutes or until rice is tender.