For the Love of Food

Ingredients    1 15oz Can Cannellini Beans - drained 2 tbsp Olive Oil 5 Leeks - medium size, well washed and thinly sliced 5 sprigs Thyme 2 Potatoes - medium size, peeled cut into half inch pieces 6 cloves Garlic - peeled and minced 4 cups Vegetable Stock - gluten free if required ¾ cup Almond Milk 8 tbsp nutritional yeast Sea Salt and Black Pepper Instructions   Preheat oven to 400°F/200°C Spread half the cannellini beans out on a parchment lined baking tray. Toss with a quarter of the leek slices, 1 tbsp olive oil, 2 thyme sprigs and salt and pepper. Roast for 20-25 minutes until leeks and beans are golden. Take the tray out of the oven and set aside. Meanwhile heat the other 1 tbsp oil in a large pan and cook the remaining leaks on a low-medium heat until soft (around 8 minutes). Add the potatoes, garlic, thyme, remaining cannellini beans and stir. Add the vegetable stock and bring to the boil. Simmer for 10 minutes or until the potato is tender. Stir in the milk. Use ...

2 tablespoons extra-virgin olive oil 1 white or yellow onion, roughly chopped 900 g pumpkin flesh, finely cubed 150 g cooked cannellini beans 1 teaspoon fresh thyme leaves 1 teaspoon grated fresh ginger ½ teaspoon salt ¼ teaspoon black pepper 900 ml vegetable stock For the topping: (optional) 2 tablespoons extra-virgin olive oil 150 g shiitake mushrooms, roughly chopped 2 tablespoons pumpkin seeds 2 slices sourdough bread, roughly cubed Instructions Heat the olive oil in a large pot over medium high heat. Add in the chopped onion, pumpkin and cannellini beans, followed by the thyme leaves and ginger. Sauté the ingredients for 5 minutes, or until the vegetables begin to soften, then season with ½ teaspoon (or to taste) of sea salt and a generous pinch of freshly cracked black pepper. Pour in the stock, then cover the pot with a lid and simmer for 10 to 15 minutes, or until the vegetables are cooked through. Remove the pot from the heat, and take 1 cup (240 ml) of stock out from the pot....

My lovely friend Janice shared this delicious recipe with me Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night. PREP TIME: 10minutes mins COOK TIME: 25minutes mins TOTAL TIME: 35minutes mins YIELD: 5 servings COURSE: Dinner, Lunch, Soup CUISINE: Italian Ingredients 1 tbsp olive oil 1/2 onion (chopped) 3 cloves garlic (chopped) 1 medium celery stalk (chopped) 1 medium carrot (finely chopped) 15 ounce can cannellini beans (not drained) 15 ounce can tomato sauce or crushed tomatoes (I love Tuttorosso) 1 large bay leaf 1 tbsp dried basil (or 2 tbsp fresh) 1 tbsp dried parsley (or 2 tbsp fresh) 1 tsp dried oregano (or 2 tbsp fresh) 2 14 ounce cans chicken or vegetable broth 2 cups water kosher salt and pepper to taste 6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free) grated parmesan cheese for topping (optional fresh basil (for serving) Instructions In a large heavy pot or...