Marvelous Minestrone Soup

This cozy bowl of soup is always a celebration for my body and mind. It’s packed with colorful veggies, hearty beans, and gluten-free pasta, it’s a simple way to nourish yourself inside and out. Full of fiber, vitamins, and antioxidants, it’s perfect for keeping your energy up and your immune system strong. Plus, it’s endlessly adaptable—swap in your favorite greens or whatever veggies you have on hand.

Pro Tip: This soup is a fantastic way to load up on veggies. Don’t forget to double the batch and freeze some for a quick, comforting meal on busy days!

Ingredients:

2 tablespoons olive oil
1/2 medium white or yellow onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 1/2 cups green beans, trimmed and roughly chopped
1 small zucchini, sliced
1 15-ounce can diced fire-roasted tomatoes
6 cups vegetable broth ( I like to also add “Better than Bouillon” to give it a boost) 
1 teaspoons dried basil (or 2 tablespoon fresh)
1 teaspoons dried oregano (or 2 tablespoon fresh)
1 tablespoon nutritional yeast
1 pinch red chili pepper flakes (optional)
1 15-ounce can white beans or chickpeas, rinsed and drained
2 cups gluten-free pasta/ or regular if desired (See note)
1 cup curly kale or spinach, chopped

Fresh squeezed lemon, olives, etc

Salt and pepper to taste                                                                                                                                                                                                              

Instructions:

Heat a large pot or Dutch oven over medium heat.

Add water, onion, and garlic, stirring occasionally. Cook for about 3 minutes until fragrant.

Add carrots and green beans, season with sea salt and black pepper, and stir. Cook for 3–4 minutes until vegetables start to soften.

Stir in zucchini, fire-roasted tomatoes, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili flakes (if using), and beans. Bring to a strong simmer .

Reduce heat to medium-low, add pasta, and simmer gently for about 10 minutes ( al dente) stirring occasionally. Adjust the heat as needed to maintain a simmer.

Add kale or spinach, stir and turn off the heat . The greens will wilt naturally and keep their green color!

Taste and adjust seasonings, adding more herbs, olives, salt, and pepper as needed.

Serve hot in bowls, garnished with fresh herbs, grated parmesan, and a squeeze of lemon.

Enjoy!

You may store leftovers in the refrigerator for 3 days or freeze for 1 month.

Note: GF pasta is does not reheat well. If you are using GF you may want to cook just enough separately and add to your portion of soup. Regular pasta will be fine to reheat.

Ratatouille

Ratatouille originated in the 18th century in the region of Nice. The word comes from the verb “to stir it up”. Basically, it is a chunky stew that was made to use up the last of the Summer Vegetables. It is a great entree or side dish that pairs well with a GF pasta, zucchini noodles, quinoa or just as a healthy snack. GF, V, VG

Ingredients:

3 tablespoons of olive oil

1/2 lg yellow onion chopped

2 eggplants ( approx 1lb)

1/2 teaspoon salt

3 cloves of garlic minced

2 cups of cherry tomatoes ( or 1 can of diced tomatoes w/ juice)

1 bell pepper ( red or yellow) seeded and cut in strips

2 medium zucchini cut in half and sliced

1/2 cup olives drained ( optional)

1 tablespoon of fresh thyme ( 1/2 tbsp dried)

1 teaspoon of Herbes de Provence

1 teaspoon of sweet paprika

1 teaspoon of dried oregano

Ground pepper

1 tablespoon of red wine vinegar

Fresh herbs to garnish ( basil, thyme, fresh oregano)

Instructions:

In a dutch oven or large sauce pan heat olive oil and add garlic, onion, zucchini, bell pepper and eggplant. Sauté for 10 minutes.

Add in your paprika, oregano, herbs de provence, thyme, salt and stir until fragrant.

Add in the tomatoes and olives and stir well.

Cover and cook for 15 minutes until vegetables are tender.

Stir in 1 tablespoon of red wine vinegar and add garnish of fresh herbs or even some toasted pine nuts or pepitas.

Bon Appetite !

Note: This dish should be on the thick side, but if you have used the fresh cherry tomatoes and it needs a bit more juice, just add in half a can of diced tomatoes with juice.

Health Benefits : High in fiber, B6, Vitamin C, potassium, magnesium, antioxidants etc. An all in one healthy dish!

Veggie BBQ Skewers with Vegan Dipping Sauce

Summer is the perfect time to gather with friends and family, enjoying the outdoors and indulging in healthy, delicious meals. These vibrant veggie BBQ skewers, paired with a tangy vegan dipping sauce, make for a fun and nutritious addition to your summer meals.

Ingredients

Vegetables for the Skewers:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, sliced into 1/2-inch thick rounds

1 red onion, cut into 1-inch pieces

1 cup cherry tomatoes

1 cup button mushrooms, halved if large

Marinade

1/4 cup olive oil

2 tbsp balsamic vinegar

2 tbsp tamari (GF) or low sodium soy sauce

2 cloves garlic

1 tsp smoked paprika

1 tsp dreid oregano

salt and pepper to taste

Vegan Dipping Sauce:

1/2 cup vegan mayo

1 tbsp sriracha or hot sauce (adjust to taste)

1 tbsp lime juice

1 tbsp maple syrup or agave nectar

1 clove garlic, minced

1 tsp smoked paprika

Salt and pepper to taste

Instructions :

Wash and cut all vegetables as described above

Make the marinade:

In a large bowl, mix the olive oil, balsamic vinegar, soy sauce, minced garlic, smoked paprika, dried oregano, salt, and pepper.

Marinade the Veggies:

Add the cut vegetables to the bowl with the marinade. Toss to coat all the vegetables evenly.

Let the vegetables marinate for at least 30 minutes, or up to 2 hours for more flavor.

Assemble the Skewers:

Thread the marinated vegetables onto skewers, alternating different types for variety.

BBQ Method:

Preheat your BBQ grill to medium-high heat.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Alternative Cooking Method (Oven)

Preheat your oven to 425°F

Place the skewers on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly browned.

Make the Vegan Dipping Sauce:

In a small bowl, whisk together the vegan mayo, sriracha, lime juice, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.

Serve the veggie skewers hot with the vegan dipping sauce on the side.

Note: You may also add Tofu, shrimp or another protein of choice to your skewers before cooking.