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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is another recipe I swiped from The Vegan Chef - Ingredients:
2 cups onions, diced |
2 cups carrots, diced |
2 cups zucchini, diced |
2 tablespoons olive oil |
2 tablespoons tomato paste |
1/4 teaspoon nutmeg |
2 tablespoons paprika |
2 tablespoons parsley, chopped |
2 cups roma tomatoes, diced |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 cup tomato juice |
1 teaspoon salt |
Directions:
1. Saute the onion, carrots and zucchini in the oil for about 7 minutes - until just starting to soften a bit.
2. Add the tomato paste, paprika, parsley and nutmeg. Saute an additional 2 minutes.
3. Add all the remaining ingredients. Turn the heat to low and allow to simmer for 15 minutes.
4. Serve by itself, or over pasta, rice or any other kind of grain.
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