Mindy's Smooth and Creamy Vegan Minestrone

By Boise Co-op Member Mindy Block.
Thank you, Mindy!!!

Organic and Vegan!
Difficulty Level: Easy Sneezy!
I love creamy soups, this one is simple, filling, inexpensive and super yummy.

Ingredients:

1 Organic Red Onion, chopped to a medium dice

2 Organic Leeks, white part only, sliced 1/4 inch moons

4 stalks Organic Celery chopped to a medium dice

2 Organic medium Yukon Gold or Red Potatoes, peeled and chopped to a medium dice

1 (12 ounce) can of Organic Diced Tomatoes

2 Organic Zucchini, chopped to a medium dice

2 cups Organic Navy Beans, soaked overnight and rinsed

4 Tbsp Olive Oil

3/4 cup Millet

Salt and Pepper


In a large soup pot, place the onion, leeks, zucchini, potatoes, celery, tomatoes, olive oil and navy beans and cover with water about 1 inch above veggies. Bring to a boil, cover and simmer for 2 hours. Add millet and continue simmering another 20 minutes. Turn off heat, add salt and pepper. I use 2 Tbsp of sea salt and and 1 tsp. pepper. Let the mixture cool for a half hour.

Get out your blender and blend the soup in batche,s placing blended soup in a large bowl as you scoop out from the pot. I leave about 1/4 of the soup unblended for a little texture; it's an individual preference thing. When ready to serve I reheat, check seasoning and serve with toasted sprouted grain bread slices topped with vegan margarine. Two people can eat this healthful, warming yet light meal for days.