White Beans Minestra---2

Minestras are hearty, delicious Italian soups. White bean minestras are very savory and really quite easy to make. Here is another way in qhich you can make one.

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
1 cup pumpkin, cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 stalks celery, washed and sliced
3 carrots, peeled and sliced thick
2 cups canned tomatoes, chopped
1 large onion, peeled and cut in half
1 Tbsp. sweet paprika powder
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil
1 Tbsp. vegan chicken style seasoning (optional)
1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, place all the ingredients except the pasta and the cabbage. Cover the ingredients with water and cook them till the vegetables begin to get soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, your minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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White Beans Minestra

A minestra is an Italian soup. This one is a variation of a minestra which is served at our house and enjoyed very much. It is easy tomake and very, very tasty.
Bean soups are very hearty and nutritious, they are wonderful in cool weather!

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 carrots, peeled and sliced thick
2 celery stalks, washed and sliced
1/2 cup tomato sauce
1 large onion, peeled and cut in half
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil

1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, put all the ingredients except the pasta and the cabbage. Cover ingredients with water and
cook till the vegetables begin to be soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about
ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, the minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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Down From His Glory

Hearty Vegetable Soup

This soup is easy and delicious. You can make it as is or you can use it as a base for even more complext and thicker "meal-in-a-pot" soups! The warm feeling of a hearty and tasty soup is just
wonderful in the winter! This soup is great at any time of the year but it is especially cozy and warming in cold weather. It is tasty and easy to prepare.
Add a delicious peasant bread or your favorite sandwiches and you've got a meal that is a s fast as it is satisfying.

2 to 3 cups of water
1 cup brown rice (cooked, could be leftovers)
1 Tbsp. oats
1 Roma tomato, seeded and chunked
2 stalks celery, washed and sliced
5 potatoes, peeled and cut in pieces
1 small sweet squash, peeled, seeded and cubed
3 carrots, peeled and sliced
1 cup pumpkin, peeled and cubed
2 cups pasta (any pasta of your choice: Ditalini, macaroni, rigatoni, mostaccioli)
1/2 cup angel hair pasta
1/2 cup red and green Bell peppers, seeded and chopped
1 large onion, peeled and cut in half
1 corn on the cop, peeled and chopped in pieces
2 tbsp. oil
1 cup white cabbage, chopped
Salt to taste
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. sweet paprika powder
1 Tbsp. Turmeric


Dumplings:

1 cup flour seasoned with 1/2 tsp. onion powder
In a bowl, mix the two dry ingredients well. Add water little by little, until you have a dough.
Make little balls. Set aside.


How to prepare soup:

In a pot, put all ingredients, except the pasta and the white cabbage, but including the dumplings.
Cook over a slow heat until vegetables are tender. When they begin to get tender, add the pasta and the white cabbage. Soup will be ready when the pasta is al dente and the cabbage is tender (but not soggy.)
Add the rice by the tablespoon when you serve.


Variations:

1- You can add Navy or Cannellini beans (pre-cooked) when you add the pasta.
2- You can add 2 Tbsp. of your homemade vegan chicken-style seasoning
3- You can prepare any of our sausage recipes, making sure they turn out firm,
cook them and slice them into the soup when you add the pasta to cook it.
4- To give the soup a minestrone flavor, add 1 bay leaf, 1/4 tsp. dried thyme, 1/2 tsp. dried sage



Down From His Glory

Cream of Asparagus Soup

Now cool weather in my opinion is soup weather! There is such a wonderful feeling when you come in from a cold street to sit a table and have a delicious soup, either as the start of a hardy meal or as a nice companion of delicious sandwiches!
One of the best things about this delicious soup is that it's easy and quick to make and the flavor is amazing!

2 cups raw asparagus, chopped
1/2 cup tofu, drained and cubed
1/2 cup all purpose flour
Salt to taste
2 Tbsp. onion powder
1 tsp. garlic powder
1 Tbsp. olive oil


Put the asparagus with the tofu in the blender with 3 cups of water and process till smooth, adding the flour little by little, so that the flour will not have lumps.
When you have a smooth cream, pour into a bowl. Add the rest of the ingredients and mix well.
Pour into a pot and cook for about 30 minutes over medium heat.

You can turn it into a type of minestrone-style soup, by adding to it some pasta as follows:
When soup is just about done, add macaroni, penne rigatti or rigatoni and continue to cook until pasta is done. Serve with a salad and your favorite Peasant bread.

Bible Questions People Ask

Vegan Split-pea Soup

This soup is absoltely delicious. You can serve it with some brown rice on the side or put some in the soup right before yo serve it.
1 Roma tomato, processed in the blender or 1/8 cup crushed tomato
1 tablespoon olive oil
1 onion, chopped or 1 tsp. onion powder
1 bay leaf
3 cloves garlic, mashed or 1/2 tsp. garlic powder
1 1/2 cups dried split peas
Salt to taste
1 Tbsp. sweet paprika powder
1/4 cup Anaheim pepper, seeded and sliced
7 1/2 cups water
2 carrots, peeled and chopped
2 stalks celery, chopped
3 potatoes, peeled and chopped
1 tsp. chopped fresh parsley
1/2 teaspoon dried sweet basil
Optional: 1/2 cup peeled and diced Butterneck squash
In a pot, put the water and the peas. Bring to a boil, then reduce the heat to low. Simmer for 1 hour, stirring every now and then. Add potatoes and the rest of the ingredients and simmer until the peas and the vegetables are tender.
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