Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free
Ingredients:
- 12 oz. Whole Wheat Thin Spaghetti
- 4 cups Vegetable Broth
- 1/2 cup Water
- 1 head of Broccoli (chopped)
- 1 bundle of Asparagus (chopped)
- 1 cup Spinach (chopped)
- 1 15 oz. can diced Seasoned Tomatoes with liquid
- 1 15 oz. can Chick Peas (rinsed & drained)
- 1 2.25 oz. can sliced Black Olives (rinsed & drained)
- 1 Sweet Onion (cut in half moons)
- 4 Garlic Cloves (minced)
- 1/2 cup Nutritional Yeast
- 1 tbsp. Italian Seasoning
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- 1 tsp. Sea Salt
Directions:
- Break Pasta into bite size pieces
- Place Pasta, Broccoli, Asparagus, Spinach, Tomatoes, Chick Peas, Black Olives, Onion, Nutritional Yeast, Garlic & Seasonings in a large stock pot
- Pour in Vegetable Broth & Water
- Cover and bring to a boil
- Reduce to simmer and keep covered, cook for about 10 minutes or until most of the liquid has absorbed, stirring periodically
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