Easy, Hearty Italian Soup
You don't like standing over the stove for hours, but you want to eat something nutritious and delicious. This soup is quick, easy, and reheats for a great luncheon treat.
Begin by chopping a medium size onion in a food processor. Cut up 2 garlic cloves. The saute the onion and garlic in a little veggie broth or water till veggies are tender. Then add any of your favorite, sliced or chopped veggies - carrots, celery, turnips, bok choy, chopped kale or spinach, peas, corn - (to make it easier, add a package of mixed frozen veggies).
Then add the beans (those little wonders of healthy protein, fiber and calcium) - cannellini and red kidney beans. Remember to drain and rinse beans well. Add a large can of diced tomatoes and 4-6 cups of vegetable broth.
You see - you don't even need a recipe. Just check out your frig and add the rainbow!
Now the seasonings: I like to add 2 tsps of ground fennel seeds, 3 bay leaves, 2 tsps each of dried oregano and thyme, 2 tsps ground cumin, 2 T nutritional yeast, and black pepper to taste.
Bring to boil and then simmer on low for an hour. As a leftover you can serve over your favorite cooked grain: quinoa, bulgur, couscous or brown rice.