Use your left over vegetables to make a homemade soup. In this recipe I used spinach, kale and mushrooms but almost any left over vegetables will work.
Ingredients
left over vegetables (I used 1 pound of spinach and kale and 6 oz of slice mushrooms with minced garlic)
1 15 oz can stewed tomatoes
1 6 oz can tomato paste
1 quart vegetable broth
6 oz cooked whole wheat penne pasta
1 15 oz can kidney beans
2 tbsp Italian seasoning
salt and pepper to taste
Directions
Cook your pasta.
Place all the ingredients in the pot and heat thoroughly.
If your mixed vegetables are frozen you will need to heat a little longer or defrost them in the microwave first.
Enjoy!
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/left-over-vegetables-pasta-soup/