TEMPEH SAUSAGE MINESTRONE

SERVES 8 TO 10 PORTIONS

1 tbsp. olive oil

1/2 red onion, diced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1/2 fennel bulb, diced

2 cups sliced cremini mushrooms (or button mushrooms)

2 cups broccoli florets

2 small yellow squash, halved lengthwise and sliced

One 28-oz. can no-salt-added diced tomatoes

5 cups low-sodium vegetable broth

5 cups water

3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 tsp. dried basil

2 tsp. dried thyme

2 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 cups pasta (gluten-free if necessary)

1 1/2 cups cooked great Northern beans (or one 15-oz. can, rinsed and drained)

1 cup frozen green peas

Quick Sausage Crumbles

2 cups packed chopped kale (or chard)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 5.9g (0.5g S.Fat)
Carbs: 12.6g
Protein: 12g
Sugar: 1.9g
Sodium: 215mg

METHOD

In your largest pot, heat the olive oil. Add the onion and cook until it starts to turn translucent. Sauté the carrot, celery, fennel, and mushrooms for 2–3 minutes. Bring to a boil the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper. Reduce to a low heat and cook for 10 minutes.

Add the pasta, beans, and peas and cook for 10 minutes, or until the pasta is al dente. Combine the sausage crumbles, kale, salt, and pepper in a mixing bowl. Remove from the heat and serve right away. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days or frozen for up to 2 months.