4 tbsp Extra Virgin Olive Oil
2 carrots, peeled, diced small
2 ribs of celery, diced small
1 large onion, peeled and diced
3 cups vegetables of choice (I used cabbage, mushrooms + green beans)
4 garlic cloves, pressed
1 tsp oregano
2 tsp thyme
1 540ml can petite diced tomatoes + juice
3-4 cups vegetable broth
5 cups filtered water
2 tsp real salt
1/2 tsp pepper
1 tsp red pepper chili flakes
3/4 cup orzo pasta (or elbow or orecchiette pasta)
1 can’s butter beans (or cannelli white beans) – drain & rinse
2 to 3cups spinach
1 lemon, juice
2 tbsp olive oil (at end)
sprinkle salt at end
I save time by making this double batch of soup!! I ensure that I do my meal prep, so I cut up all my vegetables, take out all my spices even before I start to cook. Once I make this giant batch of soup, I put half into personal serving sizes and store them in my freezer. It makes for a simple and quick lunch or dinner!
Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan
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