Vegan Veggie Soup

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4 Servings
Vegetables American
Vegan Vegetarian Main Dishes soup garbanzo beans Healthy Eating kidney beans

1 tablespoon ve Oil for the pan
0.5 an on diced
2 cloves lic minced
2 stalks ery diced
2 med. rots diced
3 cups vegetable ck
1 can diced atoes
1/2 cup of fresh il
0.5 tsp sley
1 cup ta (any fun size. I used ziti)
1 cup fresh Green Vegetable (I used p peas)
1 can Garbonzo ns (do not drain)
1 can Kidney ns (do not drain)
1 salt and per to taste

Heat the oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.


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Sun-dried-Tomato,-Veggie,-and-Goat-Cheese-Pizza

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4 Servings
Cheese
American
Vegetarian Meatless Low Fat Kid Friendly Winter Summer Vegetables Snacks Side Dish Main Dish Appetizers Cheese American

3/4 cup Oil-packed -dried tomatoes drained and thinly sliced
2 tablespoons Oil from -dried tomatoes divided
5 Large il leaves thinly sliced
1/4 pound t cheese
10 inch Precooked pizza crust
1 on halved and thinly sliced
4 ounces Large hrooms stemmed and thinly sliced
Freshly ground ck pepper
1 tablespoon Fresh emary minced
3 tablespoons Grated mesan cheese

1.) Adjust oven rack to middle position, preheat to 400* 2.) In small bowl, combine dried tomatoes, half of the tomato oil, basil, and goat cheese. With a spatula, spread the tomato-goat cheese mixture over prebaked pizza shell to within 1 inch of outside ridge. Scatter onion and mushrooms over cheese. Grind fresh pepper over all, then scatter with rosemary. 3.) Drizzle remaining oil over pizza; sprinkle with parmesan. Bake 10 to 15 minutes.


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