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Minestrone Soup

18 Jun 2016   Shanti Gowans
Parsley Sauce
1 cup fresh parsley
1.5 tbs dried basil
1/2 tsp salt
2 tsp crushed garlic
2 tbs pine nuts
Combine all ingredients and blend until smooth.
Set aside.
2 cups diced potatoes
2 chopped tomatoes
2 cups chopped celery
1 cup sliced pumpkin or carrot
1 cup sliced zucchini
1 cup chopped onion
1/4 cup rice bran oil
1 - 1.5 cooked red kidney beans
2 tsp salt
12 cps cold water
1 bouquet garni
100 gm wholemeal macaroni
1/2 cup chopped parsley or chives for garnish
Heat a saucepan, add half the oil, the vegetables, beans, seasoning, water and bouquet garni.
Bring to the boil, cover and simmer for 40 minutes.
Alternatively, pressure cook for 15 minutes.
Add the maceroni and cook until tender (about 10 mins).
Stir in sauce, remaining oil, and serve with garnish.
Serves 6-8


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

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