Vegan, Gluten-Free, Soy-Free
Ingredients:
1 large Japanese sweet potato
1 medium sized butternut squash
1 cup of chickpea or cannellini beans
4 cups of spinach
1 cup of white mushrooms
1 small shallot (chopped finely)
1 cup of cherry tomatoes
1 large garlic clove minced
1 tbsp of Italian seasoning
1 tsp of parsley (fresh or dried)
Pinch of cayenne pepper
Enough water to cover all the veggies in the pot
(Serves 6)
Dice the potato & squash and slice the mushrooms and throw all the ingredients in a stock pot. Cover the ingredients with enough water and let cook on medium-low for an hour to an hour and a half.