Dr. Padma Garvey
The plant-based Doctor Mom
There is no reason to buy canned soup. Making soup is so easy and the taste is amazing.
small chop the following ingredients:
One medium white onion
Two large carrots
Three stems of celery
ten green beans
quarter head of green cabbage, finely chopped
Two bunches of spinach, rinsed and chopped
one medium zucchini
one medium potato (try purple, leave skin on)
Puree in blend three ripe red tomatoes
In a large soup pot, saute in one teaspoon of olive oil the onions, carrots, beans and celery. Add a pinch of salt and let them cook for about five minutes. Pour 8 to 12 cups of water, depending on how you like your soup's consistency. Add 1/2 tsp black pepper, two bay leaves, spinach, cabbage, and tomato puree. Cover and cook of high flame. After about thiry minutes, add one can of white cannellini beans, add the potatoes. After 10 minutes, add one cup of whole wheat pasta, small size like ditalini. Cook until pasta tender. Take off flame and add the zucchini. Add salt and pepper to taste.