Thick and Hearty Minestrone Soup
1 1/2 cups of cooked white or pinto beans
chick pea flour
3 cubes veggie bouillon (without msg!)
2 medium potatoes
2 medium zucchini
1 large onion
1 1/2 cups cabbage
5 medium carrots
1/2 head of broccoli
1/2 head of fennel
herbs - basil, rosemary, oregano, garlic
Firstly, you are welcome to use any veggies that sound good to you, all should be great in this recipe. Also the amount of each ingredient can be varied to your taste.
Cut veggies all about the same size. Smaller pieces are best. Put cut veggies (including the amount of garlic you want) in a soup pot and cover with water. Bring to a boil, add suggested herbs or your preference, then cook on medium until the potatoes are tender, but not total mush.
Puree the beans with a little of the soup stock from the cooking veggies. After the veggies are done cooking, stir in the bean puree. The soup should still be fairly watery at this point.
Add chick pea flour while pureeing the soup with a hand mixer until the soup is as thick as you like it. You can also puree the veggies to the constistency that you prefer. I usually leave some chunks for heartiness.
Top with Braggs Liquid Aminos if you like it saltier, fresh black pepper and olive or sunflower oil. Feeds my partner and me for 4 meals! Enjoy!