VEGAN WHITE BEAN MINESTRONE & CORNBREAD MUFFINS

Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1 can (14 ounces) diced tomatoes
1 can (14 ounces) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and black pepper to taste
2 cups chopped kale or spinach
Vegan parmesan cheese for serving (optional)
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and zucchini. Sauté for 5-7 minutes, until vegetables are tender.
Add diced tomatoes, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until flavors meld together.
Stir in chopped kale or spinach and cook for an additional 5 minutes, until wilted.
Taste and adjust seasoning as needed. Serve hot with a sprinkle of vegan parmesan cheese on top, if desired.
Vegan Cornbread Muffins:
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk or any other plant-based milk
1/4 cup vegetable oil
2 tablespoons maple syrup or agave syrup
Instructions:
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together almond milk, vegetable oil, and maple syrup or agave syrup.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serve the cornbread muffins alongside the vegan white bean minestrone soup for a delicious and comforting meal. Enjoy