Ingredients (use vegan versions):

• 6 tablespoon olive oil
• 2 cloves of garlic, crushed
• 1 lb ripe plum tomatoes, peeled, seeded & chopped – OR
• 1 can 16 oz. plum tomatoes
• 1 1/2 teaspoon minced rosemary or 3/4 teaspoon dried rosemary
• 1 can cannellini beans, rinsed
• 4 oz. (1 cup) ditalini or elbow macaroni
• salt and pepper
• 1 quart (4 cups) water

Directions:

Heat the oil in a large pot, then add garlic.
When garlic is lightly browned, add tomatoes and
rosemary. Let simmer 5 minutes. Add beans and
the water. Simmer for 10 minutes. Puree half of
the soup in a food processor/blender, then return
to pot. Add pasta and 2 tsp or less of salt.
Simmer until cooked. Let cool somewhat to blend
flavors.

Prep time varies, depending on whether you peel,
seed and chop the tomatoes yourself or use canned.

Serves: ~6

Preparation time: varies

Ingredients (use vegan versions):

• 1/2 brick of ramen noodles (toss out the ‘poison packet’ that comes with the noodles)
• 1-1/2 cup water
• 2 tablespoon diced onion
• 2 tablespoon chopped celery
• 2 tablespoon sliced fresh button mushrooms
• 2 tablespoon thin-sliced fresh baby carrots
• 2 or 3 sliced zucchini rounds, cut into quarters
• 1/4 cup diced tomato
• 1 teaspoon fresh chopped cilantro
• 1/4 to 1 teaspoon chili garlic sauce (depending on how spicy you want it)
• Salt

Directions:

Bring the water to a boil. Crumble the ramen and add to the
boiling water. Add veggies. Boil for 2-3 minutes, or until
noodles are done. Remove from heat and stir in cilantro and
chili garlic sauce. Add salt to taste.

Makes 1 large serving.

Serves: 1

Preparation time: 10 mins

Ingredients (use vegan versions):

• 3 medium tomatoes quartered
• 2 green onions
• 1 small clove garlic minced
• 2 fresh basil leaves torn into pieces
• 1 rib celery
• 2 green and 1 red MINI bell peppers – remove top and seeds
• (if you don’t have access to mini peppers, use approx. 3/4 cup green bell pepper)
• 1 teaspoon sea salt
• 1 medium sized cucumber- save 1/3

Directions:

Yummy use of those fresh garden veggies. This is a great
mid-summer meal when veggies are plentiful!

Cut off 1/3 of the cucumber and dice, set aside. Place all
other ingredients into a food processor and puree approx. 1
minute until well blended. Add diced cucumber and serve
cold. ENJOY!

Serves: 1-2 depends on how hungry you are!

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1 bag of frozen mixed vegetables
• 1 can of tomato juice
• 1 teaspoon Italian Seasoning
• 1 teaspoon onion Salt
• 1 teaspoon basil leaves
• 1 teaspoon parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning
• salt and pepper to taste

Directions:

Thaw frozen vegetables in soup pan then cook until tender.
when vegetables are tender add the tomato juice. cook at
high so the juice boils. When the juice begins to boil add
the rest of the ingredients. Cook until juice becomes thick.
Turn heat down to simmer and cook that way for about five
minutes. Turn stove off and serve.

Serves: 6

Preparation time: hour

Ingredients (use vegan versions):

• 1 package of Oriental Ramen Noodles (cheap and vegan)
• 1/2 to 1 cup broccoli
• 1/4 to 1/2 cup cabbage
• 1/2 medium red onion
• 2 tablespoon dark soy sauce
• 1/4 cup mushroom
• 1/4 to 1/2 cup choice of beans (black eyed peas, kidney beans….)
• 1/4 cup cooked textured soy protein (optional)
• 4 to 8 cups of water (watery or thick soup)
• salt pepper to taste
• chilie pepper, hot sauce to taste

Directions:

Combine ingredients in sauce pan and simmer for 10 or so
minutes. Until veggies and pasta is tender to taste. This
recipe is very fast and extremely flexible. One suggestion
substitute bok choi for cabbage if available.

Serves: 6 very flexible

Preparation time: 15 min