Autumn Harvest Minestrone With Bone Broth Vegan Option Availabl Recipes

AUTUMN VEGETABLE MINESTRONE

Steps:

• Heat the olive oil in a large pot, add the onions and cook for 5 minutes until they are translucent. Add the minced garlic, basil, oregano, carrots, celery, sweet potatoes and pumpkin. Cook the vegetables for 5 minutes, stirring often, then add the tomato purée, vegetable broth and bay leaf.
• Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the beans and pasta. Cook until the pasta and all the vegetables are tender. This will vary depending on the type and size of the pasta.
• Remove the bay leaf and season the minestrone with salt and pepper to taste before serving it with some fresh basil.

VEGGIE-PACKED AUTUMN MINESTRONE

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.

AUTUMN HARVEST MINESTRONE WITH BONE BROTH (VEGAN OPTION AVAILABL

Steps:

• Saute onion in olive oil until tender.
• Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
• Add herbs and salt and pepper to taste.
• Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
• Cook on low for 4-6 hours or until carrots are fork tender.
• If using pasta add to slow cooker last 15-20 minutes before serving.
• Serve hot with Parmesan cheese on top.

TURKEY BONE BROTH

Steps:

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
• Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
• (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

HARVEST MINESTRONE

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.

AUTUMN VEGETABLE MINESTRONE

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.

AUTUMN MINESTRONE

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.

ANEMIC BUILD YOUR BLOOD WITH HONEY AND BANANAS

Steps:

• Dip banana into honey or mix into your favorite smoothie.