Photo Credit: Heather Poire
{ food }
Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.
Sweet Potato Minestrone // Chickpeas + Pesto serves 6-8 people you will need: Drizzle of olive oil 2 tbsp vegan basil pesto 1 small onion - diced 1 large carrot 1 large sweet potato, peeled and cubed 2 cups canned tomatoes 4-6 cups water salt to taste 1 tbsp nutritional yeast 1/3 cup Stelline pasta 1 tbsp vegan Bacon bits (optional) 15 oz can Chickpeas Handful of green beans - trimmed and cut into bite size pieces • 2 cups baby spinach • • • • • • • • • • • • •
optional vegan parmesan cheese + grilled vegan buttered bread assembly: 1. Heat a medium soup pot over medium / high heat. Add olive oil, pesto, onion and carrot - saute until onion begins to soften and turn golden. 2. Add sweet potato, tomatoes, nutritional yeast , salt + water - stir. Bring to a boil, reduce heat and simmer for 15 minutes. 3. Add pasta, bacon bits, chickpeas and green beans- simmer for an additional 7-8 minutes (or according to cooking directions on pasta box). 4. Stir in baby spinach and recover- serve once spinach has wilted. 5. Ladle into bowls and top with vegan Parmesan and serve with buttered grilled bread. Keeps well up to 4 days, the best after day 2/3.
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