1/8 cup extra virgin olive oil
1 large onion, chopped
1-2 carrots, chopped
1-2 parsnips, chopped
3-4 stalks celery, trimmed and chopped
1/2 head garlic (I used roasted)
2 large potatoes, chopped
1/2 head cabbage, sliced
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can diced plum tomatoes
6 cups veggie stock
1/2 tablespoon sea salt and pepper
1 tablespoon dried oregano or 2 tablespoons Herbes de' Provence
1 tablespoon dried basil
1. In a large pot, heat the oil over medium-high heat. Add onions, parsnips, carrots, celery and saute until the onions have softened.
2. Add the remaining ingredients and bring to a rolling boil.
3. Once boiling, reduce the heat and let simmer for about 1 hour or until the veggies are soft. Serve and enjoy!
Being a new vegan, it has been difficult trying to find recipes and solutions to substitution. This recipe from Eating Clean is one, among many, healthy options available for vegetarians and vegans. I hope you all enjoy!
Source of recipe: This recipe was inspired by "Meal in a Bowl Soup" from Tosca Reno's, Eating Clean. It's a great way to have something readily available for leftovers or a large group. I did a lot of substitution for different veggies, such as parsnips. I hope you enjoy!