This weekend we had a couple get togethers and I was in charge of veggies and dip! (Woohoo! That’s the easiest!) At the end of it, I crammed the remaining celery, carrots and snap peas into a Tupperware container and thought….soup. Yes! …. Okay…So, what I really wanted was bread with Brie… But somehow I needed veggies and the soup completed the meal!
First stop.. The freezer section.. Udi’s has multi grain and French bread that are gluten free. Tonight I went for the multigrain! yum!
Second stop… Brie…(yummmmm). I’m pretty sure my kids think Brie is butter.
Third.. Kitchen
Here’s what you need
1 onion – chopped- quickly to avoid the crying
2 T garlic
1 sweet potato chopped
Toss these in big pot with some olive oil and sauté a few minutes on medium high
Add
1 cup shredded or coarsely chopped carrot
Leftover celery- chopped – maybe 1/2 c?
Leftover snap peas- cut into thirds about 1/3 cup
Any other veggies you have
Add to pot,
Add 3 T Italian seasoning
2 t salt
1 red pepper flakes
1 can garbanzo beans, rinsed
Sauté for about 10 mins
Add 4 cups dilute veggie bullion (2 cups bullion, 2 cups water)
Cover and turn heat to low
15 mins before serving add 6 oz gluten free penne pasta
Serve and enjoy!❤️
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