Description

Anabel rambles while making a vegan soup that can probably be classified as minestrone. She's then joined by Katie, her longtime friend who is a real life vegan!!!!! They talk about the Disney college program, almond milk, and holiday faves!

Vegan Minestrone

• 1 onion, chopped
  
• chopped carrots
  
• chopped butternut squash
  
• 1 can red kidney beans
  
• 1 can fire roasted tomatoes
  
• 1/2 package frozen spinach
  
• 1 carton veggie broth
  
• bay leaf
  
• salt & pepper to taste
  
• olive oil for sauteeing
  

1. Roast butternut squash and carrots tossed in olive oil and salt and pepper at 425 for 30 minutes
   
2. Sautee onion until browned
   
3. Add 3/4 carton (or as much to your taste) veggie broth
   
4. Add canned beans and tomatoes
   
5. Add roasted veggies
   
6. Add spinach, thawed. Try to squeeze as much water out as you can
   
7. Add bay leaf
   
8. Bring to a boil, then simmer for 10 minutes
   
9. Season with salt and pepper to taste!
   

Anabel's Recommendations:

• Noah Baumbach films (Marriage Story, Live While We're Young, The Squid and The Whale) 
• Christmas Cookies: Jazz Treats For The Holidays by Bertini, Morris, and Gannett

Katie's Recommendations:

• Knives Out (now available on Amazon Prime) 
• Vegan Chocolate Truffles