Asparagus is a vegetable that is high in fiber and low in calories, which makes it a great choice for weight loss. It’s also a great source of vitamins A and C. This hearty asparagus soup is a quick and easy dish to make. This recipe is vegan-friendly with the cannellini beans mixed in it. This recipe takes about 30 minutes and serves four persons.
Ingredients:
• 2 lbs asparagus (cut into 1-inch slices)
• 1 large white onion (chopped)
• 2 cloves garlic (chopped)
• 1 x 15 oz cannellini beans (drained and rinsed)
• salt and pepper to taste
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
Instructions:
Set a large pot over medium heat.
Add olive oil and heat it.
Add chopped white onion and saute until soft.
Add chopped garlic, sliced asparagus and cannellini beans.
Pour low-sodium vegetable broth.
Season with salt and pepper to taste.
Increase to high heat and bring to a boil.
Once it boils, reduce to medium heat and let it simmer.
Once it simmers, cover the pot.
Let it cook for 12-15 minutes.
Once asparagus is tender, remove it from the heat.
Let it cool for a few minutes.
Prepare a blender.
Fill half of the blender with the mixture.
Push until creamy and thick.
Transfer to a large bowl.
Do with the remaining mixture.
Once everything has blended into a soup, pour it back into the large pot.
Reheat it.
Serve and enjoy!
Tips and ideas:
You can store the asparagus soup in an air-tight container and place it inside the fridge for a week.
Images – https://www.youtube.com/watch?v=bpj4C-bT1-w
This homemade “poor man’s soup” is easy to cook and very budget-friendly. You can add any leftover vegetables you have in your kitchen including bell peppers, white onions, celery and tomatoes. Serve it with cooked elbow macaroni or rice for a hearty dinner. You can also pair it with fried chicken or grilled fish. This recipe takes about 25-30 minutes to prepare and cook.
Ingredients:
• 1 lb ground beef
• 1 small white onion (finely diced)
• 1 large carrot (finely diced)
• 2 celery stalks (finely diced)
• 3/4 cup tomatoes (diced)
• salt and pepper to taste
• 1 1/2 tsp garlic (minced)
• 6 cups chicken broth
• 1 cup tomato sauce
• 1/2 tsp dried oregano
• 2 bay leaves
Instructions:
Set a large pot over medium-high heat.
Add ground beef and cook until browned.
Add finely diced white onion, carrot and celery.
Season with salt and pepper to taste.
Stir and cook for 2-3 minutes.
Add minced garlic, then cook for another minute.
Add chicken broth and tomato sauce.
Add diced tomatoes.
Stir and let it simmer.
Once it starts to simmer, season with dried oregano, pepper to taste and two bay leaves.
Stir and bring to a simmer.
Once it starts to simmer, cover the lid.
Let it cook for 15-20 minutes.
Once done, switch off the heat.
Transfer into a bowl.
Serve with cooked elbow macaroni, rice, or bread.
Enjoy!
Images – https://www.youtube.com/watch?v=72w_cW2U5tw
Make an easy pasta dinner with whatever ingredients are left in your fridge! It’s a perfect dish for dinner for your family. You can turn the leftovers into a soup for the morning. Add some green leafy veggies and herbs to add color and taste to your pasta. It is a healthy and yummy recipe that takes about 40-50 minutes to prepare and cook.
Ingredients:
Pasta:
• 225 grams pasta (flat noodles are preferred)
• 1 bouillon sausage
• a handful of capers
• 1 large zucchini (diced)
• 1 large white onion (diced)
• a handful of sundried tomatoes
• 2 tbsp minced garlic
• a pinch of chili flakes
• a pinch of oregano
• a bunch of parsley (chopped)
• 1 pack arugula
• cannellini white beans
• juice of 1 lemon
• black pepper to taste
• olive oil to taste
• vegan parmesan cheese (grated)
Soup:
• 1 can cannellini white beans
• 2 tbsp paste
• pasta leftovers (not including the pasta)
• 2-3 cups hot water (or more)
• black pepper to taste
• a pinch of nutmeg
• 1 cup frozen corn
• juice of 1/2 lemon
• freshly grated vegan parmesan cheese
Instructions:
Pasta:
Cook the pasta in a pot of salted water.
Save some pasta water before draining the water.
Once pasta is al dente, drain and rinse.
Set aside.
Place the sausage on a cast-iron skillet.
Put it inside the oven at 450 F.
Let it cook for 15 minutes.
Once done, remove it from the oven.
Transfer sausage to a plate.
Slice and set aside.
Set the cast-iron skillet over medium-low heat.
Add capers, diced zucchini, sundried tomatoes,s and diced white onion.
Season with minced garlic and chili flakes.
Stir and saute until it caramelizes.
Season with oregano.
Add a splash of pasta water.
Mix to combine.
Add chopped parsley and arugula.
Squeeze juice of a lemon.
Add a handful of cannellini beans.
Let it cook until the greens have wilted.
Add the cooked pasta.
Add some pasta water.
Toss to combine.
Drizzle some olive oil.
Season with black pepper to taste.
Sprinkle some freshly grated vegan parmesan cheese.
Toss to combine until cheese has melted.
Add the cooked sausage slices.
Toss for 2-3 minutes.
Remove from the heat.
Transfer to a plate.
Serve and enjoy!
Soup:
Prepare a blender.
Add a can of cannellini white beans.
Add the pasta leftovers.
Pour 2-3 cups of hot water.
Season with black pepper and nutmeg.
Blend until it becomes a puree.
Once done, transfer to a small pot.
Set it over medium heat.
You can add more water if you need to.
Add frozen corns.
Stir and cook until corns are thawed.
Squeeze juice of half a lemon.
Let it simmer for a few minutes.
Remove from the heat.
Add some pasta into a soup bowl.
Pour the soup over the pasta.
Garnish with freshly grated vegan parmesan cheese.
Serve and enjoy!
Tips and ideas:
You can add whatever herbs are left in your fridge.
Images – https://www.youtube.com/watch?v=WNzn9IpVBa0
Soup Recipes, Vegan Recipes | Recipe World | 
February 26, 2021 5:12 pm | 
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