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OmniBlue Super Nutrition Recipes: 30-Minute Vegan Minestrone

March 22, 2017

OMNIBLUE™ COOKING PLUS* SERIES- SUPER-ENHANCED OMNIPOWER RECIPES

We have an amazing tasting and convenient recipe for you today. We always love to make soups because they are simple to make and you can pack them with tons of nutritionally dense foods. Soups are also perfect for blending in OmniBlue minerals. You will get an amazing elemental mineral essence mixing beautifully with your natural food flavors. Plus your daily dose of full-spectrum daily necessity minerals per serving. This recipe is also low-sodium and contains 100% of your daily magnesium making it perfect for a healthy Heart! 

Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours, but this quick version keeps the vegetables mildly crisp and fresh tasting. 

Create an amazingly nutritious mineral-rich dish ( which your body requires daily)...by adding up to one-teaspoon OmniBlue™ Ocean Minerals per serving :-)

Ingredients 

  • 2 Tbs. extra-virgin olive oil, plus more for serving
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 1 cup)
  • 4 medium cloves garlic, minced or grated on a Microplane (about 4 tsp.)
  • 6 cups homemade or low-sodium vegitable stock
  • 1 cup diced canned tomatoes, with their juice
  • 1 15-oz. can Roman (borlotti or cranberry) cannelini, or great northern beans, with their liquid
  • 2 bay leaves
  • 1 small zucchini, cut into 1/2-inch cubes or 1/2-inch half-moons (about 3/4 cup)
  • 1 small summer squash, cut into 1/2-inch cubes or 1/2-inch half-moons (about 3/4 cup)
  • 1 cup green beans cut into 1/2-inch segments
  • 2 cups roughly chopped curly spinach or kale
  • 1 cup small pasta, such as shells, ditali, or elbows
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, cut in half
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh basil

Heat the olive oil in a large saucepan over medium-high heat until shimmering.

Reduce the heat to medium, add the onion, carrots, celery, and garlic, and cook, stirring, until softened but not browned, about 3 minutes.

Add the vegetable stock, tomatoes and beans, with their liquid, and the bay leaves and bring to a boil over high heat, then reduce to a bare simmer.

Cook for 20 minutes, adding the zucchini, squash, green beans, and spinach for the last 10 minutes, and the pasta for last 5 or 10 minutes (depending on the package directions).

Season the soup to taste with OMNIBLUE™ minerals 1/2 up to 1 Teaspoon per serving to taste and pepper.

Discard the bay leaves, add the peas, cherry tomatoes, and basil, and stir until the peas are thawed.

Serve, drizzling each serving with olive oil.

Enjoy!