1bunchesbok choychopped, stems and leaves separated
115 oz. candiced fire-roasted tomatoes
115 oz. canwhite beans
1/2 cupred lentilsuncooked
1cupwhole-wheat spiral pasta
2tspred pepper flakes
1 tspred wine vinegar
1 pinchsalt and pepper
2cups waterfor sautéeing
2Tbspnutritional yeastOptional Topping
2TbspFresh BasilOptional Topping
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This recipe, like all VC recipes, uses water to steam-sauté the ingredients. Keep water on hand and add to the pan as needed.
Heat a large soup pot on medium-low heat and add 1/4 cup of the water. Sauté the garlic and onion for 1 minute. Add water as needed to sauté.
Add a 1/2 cup of water, carrots and potatoes and sauté for 1 minute.
Add in the bell pepper, eggplant, mushrooms bok choy stems and chopped tomatoes and sauté for 1 minute. Then add in the basil, oregano and red pepper flakes. Stir and coat the vegetables well.
Add the veggie broth, lentils, pasta and fire-roasted tomatoes. Bring to a boil. Once boiling, bring down to a simmer for 10 minutes.
After the 10 minute simmer, add the beans and simmer for another 10 minutes. Check the soup for taste and adjust seasonings as needed. The veggies should be tender. If they aren't, cook a bit longer until tender.
Add the bok choy leaves, salt, pepper and red wine vinegar. Let simmer 10 more minutes or longer and check to make sure the pasta is cooked. If you have time to let the flavors develop even more, otherwise it is ready to serve!
Top with fresh basil, nutritional yeast and a little avocado.