Vegan Mofo is here…….and I have decided to go with a theme of Soups paired with different breads. When I first thought of this, I was only thinking how great all the soup and fresh baked bread would be. I didn’t really consider the fact that if I make and post about 20 different soups, that will also mean I will be baking 20 different breads. Well, I will certainly be busy, but one thing I know for sure…… my kitchen is going to smell great for the next month at least.
So here we are with the first soup and bread recipes for MoFo.
There is something wonderful about Minestrone Soup. it is so rich and full of flavours. Indeed a meal in itself. To enjoy with this wonderful soup, I have made a warm onion bread roll, full of whole wheat goodness. I will be making some Gluten Free breads as well during the month and will have an All Purpose Gluten Free Bread Flour mix for you as well in the coming posts.
Enjoy,
Protein Packed Minestrone Soup
Makes 6 servings
Ingredients
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 Tbsp olive oil
- 1 zucchini, diced
- 1 cup fresh green beans, cut into bite size pieces
- 1 red pepper, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 (14 oz) can crushed tomatoes
- 3 cups water
- 1 handful fresh chopped parsley
- ½ tsp rosemary
- ½ tsp dried thyme
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry quinoa – rinsed
- 1 cup dry pasta
- 1/2 (15 oz) can cannellini beans, drained and rinsed
- 1/2 (15 oz) can chick peas, drained and rinsed
- 1 Tbsp lemon juice
Directions
Heat olive oil over medium heat in large soup pot. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and continue to sauté 2 additional minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, add quinoa and pasta then reduce heat to medium and allow soup to gently simmer, uncovered until pasta is cooked al dente, about 12 minutes.
If necessary add additional water to keep soup at desired consistency.
Add cannellini beans, chick peas, and lemon juice and cook, uncovered for 5 minutes.
Whole Wheat Onion Breadsticks
Makes 14
- 1 pkg active dry yeast
- 2 Tblspns sugar
- 4 1/4 cups whole wheat flour
- 1 Tblspn sea salt
- 2 Tblspns coconut oil, melted
- For the Topping
- 3 Tblspns unsalted butter melted
- 1/2 tspn coarse sea salt
- 1/4 tspn onion powder
- pinch of dried oregano
Place 1/4 cup warm water and sugar in a mixing bowl, stir to dissolve sugar, sprinkle in the yeast and set aside until foamy, about 10 mins.
Add the flour, coconut oil, fine salt and 1 1/4 cups plus 2 Tblspns warm water, mix using dough hook attachment of mixer, or by hand until slightly sticky dough forms, approx 5 mins (mixer), 10 mins by hand.
Knead the dough on a floured surface for 5 mins or until smooth and soft.
Roll into a 18 inch log and cut into 14 equal pieces.
Knead each piece and then shape into 7 inch breadstick. Place on parchment lined baking tray, leaving 1 – 2 inches spacing.
Cover with a cloth and let rise in a warm spot until doubled in size, approx2 hours
Preheat oven to 375
Topping:
Brush the breadsticks with half the melted butter and sprinkle sparingly with coarse sea salt. Bake until lightly brown, about 15 mins.
Mix together the remaining salt, onion powder and oregano.
Brush breadsticks with remaining melted butter and sprinkle with onion oregano mixture.
Serve warm.
Protein Packed Minestrone Soup
Nutrition Facts Breadsticks only | ||||||
Serving Size 52 g One Breadstick | ||||||
Amount Per Serving | ||||||
Calories 181 Calories from Fat 43 | ||||||
% Daily Value* | ||||||
Total Fat 4.8g 7% | ||||||
Saturated Fat 2.5g 13% | ||||||
Cholesterol 0mg 0% | ||||||
Sodium 95mg 4% | ||||||
Potassium 51mg 1% | ||||||
Total Carbohydrates 29.9g 10% | ||||||
Dietary Fiber 1.1g 5% | ||||||
Sugars 0.8g | ||||||
Protein 4.1g | ||||||
|
||||||
Nutrition Grade B- | ||||||
* Based on a 2000 calorie diet |
Nutritional Analysis
Good points
- No cholesterol
- Low in sodium
- Low in sugar
- High in selenium
- High in thiamin
Nutrition Facts, Minestrone Soup Only | ||||||
Serving Size 379 g | ||||||
Amount Per Serving | ||||||
Calories 236 Calories from Fat 62 | ||||||
% Daily Value* | ||||||
Total Fat 6.9g 11% | ||||||
Saturated Fat 1.1g 5% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 16mg 5% | ||||||
Sodium 539mg 22% | ||||||
Potassium 499mg 14% | ||||||
Total Carbohydrates 34.8g 12% | ||||||
Dietary Fiber 5.5g 22% | ||||||
Sugars8.3g | ||||||
Protein 9.7g | ||||||
|
||||||
Nutrition Grade A | ||||||
* Based on a 2000 calorie diet |
Nutritional Analysis
Good points
- Low in cholesterol
- High in iron
- Very high in vitamin A
- Very high in vitamin B6
- Very high in vitamin C
September 1, 2014 at 5:47 pm
Love minestrone. Good post.
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September 1, 2014 at 6:27 pm
Thank you. Yes, Minestrone is one of my favourites. Hope you get to try it.
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September 2, 2014 at 11:43 am
The onion breadsticks sound wonderful! My SO is mad about bread so I’m sure he will enjoy it! ❤
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September 3, 2014 at 6:58 pm
Thank you. They are very good. Stay tuned, there are some coming soon with warm onion and cheez…..my fav so far.
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September 3, 2014 at 6:51 pm
Yum! This is a great theme and I can’t wait to see what else you come up with!
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September 3, 2014 at 7:02 pm
Thank you, i am having fun cooking all the different soups.Lets just say last nights creation was fantastic, one of those soups you just keep eating because it is so good even though you are full…..hint, it has potato…posting soon 🙂
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September 3, 2014 at 8:34 pm
Thank you for this great soup recipe! It looks fantastic! I usually make a pot of soup (or two) every Sunday throughout the winter. I will definitely be trying this one.
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September 3, 2014 at 8:43 pm
Hi Lisa, you are welcome. I love making soup on the weekend too, and then getting to take some to work everyday for lunch. I hope you enjoy it. Tracy.
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