Food Revolution is a Non-Profit Global Organization with the goal of educating people how to eat healthier. One of the ways this is being done is by teaching Children the basics of cooking their own food. It seems like a simple thing, but unfortunately food education in schools is no longer a priority (as it was when I was growing up). In fact, here in the USA many schools do not even include food education in their curriculum at all!
Of course being like-minded, I applied! And, I am happy to write that I am now a Food Revolution Ambassador for the Brooklyn New York area; which is very exciting! I join hundreds of other ambassadors in over 130 countries around the World who are dedicated to “play a leadership role in connecting individuals, schools, businesses and organizations at a local level to ensure their collective voice is heard”.
The Minestrone Soup
Each month Food Revolution HQ send out monthly challenges to all ambassadors –
November Challenge #3: Make our minestrone soup, our recipe for this month, add your own twist to it, let us know what ingredients you add or substitute and why not even pass this simple recipe on to others and teach them how to make it — Food Revolution
I have made quite a few soups but never a Minestrone version, so I was quite excited to get started on this and share it with you all. I added a twist by making my soup vegan and I used all organic and Non-GMO ingredients. If you know me, that kind of goes without saying.
As my substitute to the bacon used in Jamie Oliver’s minestrone soup recipe, I used tofu. Additionally, I used the Peruvian seed quinoa rather than pasta or rice. I prefer Quinoa as it is relatively high in protein and lacks gluten, it is also really easy to prepare.
A traditional vegetable minestrone soup is of Italian origin; which is tomato based with the addition of pasta or rice. Common ingredients include beans, celery, onion and carrot, as well as herbs such as oregano or basil. There are no set rules when creating a minestrone soup which is usually seasonal dependent on what is available.
This soup was so easy to make, and it turned out really delicious. I am even going to go as far as to say, one of the best Minestrone soups I have ever tasted.
- 1/4 Cup Olive Oil
- 14 OZ Extra Firm Tofu (I used the Nasoya Brand), cut in small cubes
- 8 Gloves of Garlic, thinly sliced
- 1/2 red onion, chopped small
- 3 medium carrots, sliced
- 3 large celery stalks, sliced
- 3 large tomatoes, chopped
- 1 jar/16 OZ canned tomatoes, grown in our family garden last Summer
- 4 Cups of Low Sodium Vegetable broth (I used the Pacific Brand)
- 15 OZ Kidney Beans (I used Eden organic brand)
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 2 Cups of chopped Kale, from our garden
- 2 Cups of pre-cooked Quinoa
- Salt and Pepper to taste
What To Do
- In a large saucepan over medium heat, add the olive oil, completely covering the base
- Add the tofu and sauté for 10 minutes
- Add the garlic, red onion, carrots, celery, and tomatoes for an additional 15 minutes
- Add canned/tinned tomatoes, vegetable broth, rosemary, oregano and kidney beans; simmering for 35 minutes with lid on
- Add chopped kale and pre-cooked quinoa on low heat for another 15 minutes
- Add Salt and Pepper to taste
- Serve with a crusty bread roll, if you like
What about you, are you interested in becoming a Food Revolution Ambassador? If so, you can find more information, and apply HERE. The more the merrier I say!
Peace, Love and Plants Make The World Go Around! Thank-You for stopping by to read my BLOG!