Finished Week One Strong!
A starting point
1 leek or 1 yellow onion, diced
1 sweet onion diced
3 garlic cloves, peeled and minced
2-3 carrots, diced
2-3 organic celery stalks, diced
1-2 medium zucchini, cut into small chunks
2 tbsp fresh basil, chopped
5 cups low sodium chicken broth
1 15 oz can of white beans (cannelini, northern), drained
1 15 oz can of stewed or diced tomotoes with juice (Muri Glen organic
1 tsp sea salt
1 tsp pepper
2 tbsp oil (olive, coconut)
1/4 parsley, chopped (optional)
1 cup gluten free pasta (optional)
handful of washed organic spinach leaves
1. Add oil to saucepan and sautee onion, leek and garlic 2-3 min. Add carrots and celery and continue cooking for 3-4 min. Transfer to crockpot.
2. Add remaining ingredients to stoneware except pasta, parsley, and spinach leaves. Stir well. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add pasta, parsley and spinach leaves for the last 30 min. of cooking time.
Add chicken if you would like.
If you didn't plan ahead, cook all veggies in a pan, and add to the pot of broth, beans, and tomotoes. Combine all ingredients. Good luck letting it sit too long. This stuff disappears quickly in our house. Great to put in a thermos for lunches.