1 TBSP - olive oil
1 small onion - diced
1/2 cup carrot - diced
1/4 cup celery - diced
1 clove garlic - minced
2 cups - vegetable bullion
1 can - diced tomatoes
(or several roma tomatoes)
1/4 cup - whole wheat macaroni
1/4 cup - brown rice
1/2 can - cannellini beans
(white kidney beans)
1/2 cup - zucchini sliced
1/2 cup green beans - 1" slices
1 cup - baby spinach
1 tsp - dried sweet basil
1/2 tsp - salt
1/8 tsp - ground black pepper

Make up the brown rice first and set to the side.

Using a large sauce pan, saute the onion, carrot,
and celery in the olive oil for 3 to 4 minutes. Next,
add the garlic and saute for 1 more minute.

Add the vegetable bouillon, tomatoes, macaroni,
brown rice, cannellini beans, zuchini, and green
beans. Put on a low heat and simmer for 15 - 20
minutes or until the green beans are done.

Then add the spinach, sweet basil, salt and pepper.
Simmer 5 more minutes before serving.

This recipe makes about 6 servings.
Scale up or down for the quantity you need.
Here is our rendition of a great Italian classic. Stay loose when you
make this recipe. If you don't have 1 or 2 of the vegetables listed in the
ingredients, don't worry about it. The same goes for adding things that
are not on the list. The ingredients for this recipe are really just guide
lines to get you started.

We use Cuisinart food
processors at the GOAT.
Vegan recipes from the goat.
If you have any questions or comments about the
please contact us by email.

email the goat

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Vegan recipes from the goat.
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