 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Adapted from Edible Herbs by Charles W.G. Smith. Filled with tons of antioxidant-rich, hearty vegetables, black soybeans (insanely high in omega-3 and -6 as well as anthocyanins!) and flax-enriched pasta, its a tasty vegan way to keep your heart, skin, digestion and detoxification systems at peak condition while keeping a smile on your face! Read more ! Ingredients:
1 tbsp olive oil |
1 1/2 large, sweet onions, diced |
3 cloves garlic, minced |
3 stalks celery, diced |
3 large carrots, sliced into thin coins or half moons |
1 large sweet potato, peeled and diced |
1/2 cup dry white wine |
1 cup diced tomatoes in juice (or 1-2 large fresh diced tomatoes) |
5 cups low-sodium vegetable broth |
1 bay leaf |
2 tsp dried thyme |
2 tsp dried basil |
1 tsp dried oregano |
2 tsp dried parsley |
1 tsp dried rosemary |
1/4 tsp ancho chili powder |
1/2 lb chopped fresh green beans (about 2 cups) |
1 (15-oz) can black soybeans, drained and rinsed (or black beans, also very high in anthocyanins) |
5 oz fresh baby spinach |
2/3 cup catelli® healthy harvest® flax omega-3 rotini (or your favourite multigrain or gluten free rotini) |
zest of 1/2 lemon |
1 tsp lemon juice |
salt and pepper to taste |
Directions:
1. Heat the oil in a large, heavy pot over medium heat. Add the onions and cook, stirring occasionally, for 15 minutes, until a deep golden colour.
2. Add the garlic, celery, carrots and sweet potato. Raise the heat to medium high and cook 4-5 minutes, until the celery and carrots have begun to soften.
3. Pour in the white wine and stir vigorously to deglaze.
4. Stir in the diced tomatoes, broth, herbs and chili powder.
5. Bring to a boil, then reduce the heat, cover and cook 35-40 minutes, until the sweet potatoes and carrots are cooked through.
6. Uncover, remove the bay leaf and stir in the green beans, soybeans, spinach, pasta and lemon zest.
7. Cook, uncovered, for 15 minutes, until the pasta is done.
8. Remove from heat and stir in the lemon juice. Add salt and pepper to taste.
|
|