Over the weekend a cold front came in and the temperature dipped below freezing so I decided to play it up since there probably won't be much of that left now that it is spring. Soup seemed like a good option and I had minestrone in mind. I ended up buying a bunch of random ingredients at the store to just wing it...but ended up forgetting the noodles so I decided on using rice instead! I also was going to make it vegetarian but Josh convinced me otherwise so we made mini turkey meatballs and added some in (we used the rest for our lunches for the week). I'm sticking with the vegan version for this recipe though since that was how I had originally planned to make it. Feel free to add your own meat if you want though! I love soup but hate how it is always full of so much salt! I like making it myself because I know what all goes in it and can control the salt content. The flavor from all of the different veggies made this soup delicious without all of the salt!
Prep/Total Time: 60 minutes
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I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes.
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