Autumn Harvest Minestrone With Bone Broth Vegan Option Availabl Recipes

VEGGIE-PACKED AUTUMN MINESTRONE

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

AUTUMN HARVEST MINESTRONE WITH BONE BROTH (VEGAN OPTION AVAILABL

Steps:

• Saute onion in olive oil until tender.
• Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
• Add herbs and salt and pepper to taste.
• Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
• Cook on low for 4-6 hours or until carrots are fork tender.
• If using pasta add to slow cooker last 15-20 minutes before serving.
• Serve hot with Parmesan cheese on top.