2 tbsp olive oil
2 celery ribs, finely chopped
2 carrots,, finely chopped
1 onion, finely chopped
1 - 14.5oz can chopped tomatoes
2.5 cups hot vegetable stock
1 can white cannellini beans
Salt and freshly ground black pepper
2 oz small short cut pasta
4 tbsp chopped parsley
Heat the oil over medium heat. Add the celery, carrots, and onion and cook stirrring occasionally, for 5 minutes or until tender. Add the tomatoes and their juice, the stock, the drained beans, salt and freshly ground black pepper. Bring to a boil, stirring occasionally, then cover and simmer for 20 minutes.
Add the pasta and simmer for 10-15 minutes or until it is cooked but still firm to the bite. Stir in the parsley, adjust the seasoning. Serve hot.
Optional: Grated parmesan cheese
Recipe: SOUP, www.dk.com
1/3 cup (85 g) creamy unsalted sunflower seed butter
1 1/2 -2 Tbsp (20-30 ml) tamari (or soy sauce if not GF)
2-3 Tbsp (30-45 ml) maple syrup (to taste)
1/2 lime, juiced (~2 Tbsp or 30 ml)
1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
Hot water to thin
Wrap apple pieces with collard greens. Secure with a toothpick.
Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.