Tonight, hubby found the recipe on a website for No Meat Athlete. He and I are considering following their meal plans for a week to accelerate the process on our wellness journey. Plus, the site is full of whole foods plant-based recipes which I would like to cook regularly. It’s so easy to fall into the vegan junk food or takeout trap. It’s delicious but ultimately costly and more calorie laden than cooking at home. Here is the recipe:
- 1-2 teaspoons Extra Virgin Olive Oil (optional)
- 1 Small Onion, chopped
- 2 Celery Ribs, diced
- 4 cloves Garlic, minced
- ¾ teaspoon Dry Rosemary
- 1 cup any Tomato Sauce
- 6 cups Vegetable Stock
- 1 can (15 ounces) or 1.5 cups cooked Chickpeas, drained and rinsed
- 1 bunch Kale (about 8 leaves), preferably Lacinato (Dinosaur), torn into bite-size pieces, coarse stems removed
- 4 ounces Whole Wheat or Alternative-Grain Linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta)
- Sea salt, to taste
- ½ teaspoon fresh ground black pepper
- Heat the oil, if using, in a large pot over medium heat.
- Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
- Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
- Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
- When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
- Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.
We loved it.. not oily and filling for sure! So glad we chose to sign up for these recipes!