From time to time, I find myself on a treadmill at the gym watching Rachel Ray. I watched her take a beautiful Vegan Minestrone soup and turn it into a fat-filled pot of unnecessary calories and fat. I listened to her rave about the whole rind of Parmesan cheese, and the full fat chicken and beef broth. Although she used a plethora of vegetables, she sautéed them in olive oil. As always, I shook my head, and said “I can make that just as good without all that fat.” So, I did.
Rachel’s “key” to her Minestrone soup is slowly cooking layer on to
p of layer of vegetables in a particular order. So, without drowning them in oil, I did the same, fat free. Instead of her fatty chicken and beef broth, I used Organic Vegetable Broth, and instead of nasty cheese rind, I used Nutritional Yeast.
I also used a few more vegetables, because I love them, and I am vegan after all. I combined garlic, onions, celery, carrots, yellow and green zucchini, potatoes, green beans, diced tomatoes, rosemary, parsley, and basil. Although Rachel suggested red kidney beans, I used red kidney beans and chickpeas. But you can choose any beans you prefer.
This soup is savory, full of vegetables and easy to make. And, it is easily achieved without any of the fat and calories in any recipe. Making it clean is always better option than adding unneeded fat and calories.
I always make a pit of soup on Sunday, and Paul and I take it to work all week long. I pack up crocks of soup and cut up vegetables and make other vegan salads for easy packing in the morning. Cooking and prepping food before-hand makes taking a healthy lunch to work easy. Although many people enjoying lunch out, taking your lunch is not only healthier, it is much cheaper. Checkout the perfect Vegan Minestrone Soup Recipe.