sweet potato minestrone // chickpeas + pesto

Happy New Year!
Have you set your intentions for the new year? Each year I compile a life list; on one side I list out goals or intentions for the coming year , on the other side future long term goals and intentions.

I typically have these thought out way in advance, this year is a bit different. 2014 came and went so quickly I feel as though I'm just beginning to breathe again.

Intentions for 2015 // more whole plant based foods- less "vegan" junk food + processed foods // regain confidence + consistency in my yoga practice  // redefine + rediscover the purpose of this blog + what it means to me + direction // design our dream home

This soup is perfect to kick off the New Year - whole plant food goodness + loads of flavor, easy to make a batch for a week's worth of healthy lunches.

Do you remember my DIY canning at home post? Days like today remind me why I can, opening up a jar of vibrant red august tomatoes in the dead of winter puts  huge smile on my face. Frozen pesto from Septembers basil harvest adds incredible flavor to the soup base.

Little pasta shapes are fun right! Any little pasta works well - abc's , orzo or even broken spaghetti. 

Vegan bacon bits+ nooch; need I say more?

Long term goals + intentions are fun to look back on year after year - I've had the chance to achieve many of those goals throughout the years.  Some of  those goals were // become debt free before 30 (exception of mortgage) // buy a home // start a blog // generate revenue through photography // see my work in print.

I like to set a variety of goals; financial // creative // personal growth // career. I am a list maker at heart, so the act of writing down these goals and referring to them throughout the year helps to keep me accountable and provides me with a clearer vision- writing is therapeutic + motivating!

Are you in the practice of setting goals and intentions at the start of the New Year? 

I'd love to hear what you have planned!

Sweet Potato Minestrone // Chickpeas + Pesto

serves 6-8 people

you will need:

Drizzle of olive oil
2 tbsp vegan basil pesto 
1 small onion - diced

1 large carrot
1 large sweet potato, peeled and cubed

2 cups canned tomatoes
4-6 cups water

salt to taste

1 tbsp nutritional yeast 

 1/3 cup Stelline pasta

1 tbsp vegan Bacon bits (optional)

(1) 15 oz can Chickpeas 

Handful of green beans - trimmed and cut into bite size pieces

2 cups baby spinach

optional
vegan parmesan cheese + grilled vegan buttered bread

assembly:

Heat a medium soup pot over medium / high heat. Add olive oil, pesto, onion and carrot - saute until onion begins to soften and turn golden.

Add sweet potato, tomatoes, nutritional yeast , salt + water - stir. Bring to a boil, reduce heat and simmer for 15 minutes.

Add pasta, bacon bits, chickpeas and green beans- simmer for an additional 7-8 minutes (or according to cooking directions on pasta box).

Stir in baby spinach and recover- serve once spinach has wilted.

Ladle into bowls and top with vegan Parmesan and serve with buttered grilled bread.

Keeps well up to 4 days, the best after day 2//3.

Enjoy!