Tuscan Bean & Pasta Soup and Sweet Apple Crisp for Meatless Monday!

Has summer officially ended?! I can’t bear the idea of having to pull out my sweaters and lock up my flip flops for another year (sniff sniff!). However, I’m all for yummy warm soups and delicious baked goods that keep me toasty when it’s cold outside! My tuscan bean soup is perfect for the crisp fall weather; loaded with fiber filling beans and nourshing veggies. As for dessert….sweet apple crisp should do the trick! I’ve been lucky enough to have a fair share of organic honey crisp apples this season; generally I can’t get my hands on them! But granny smith, gala apples; all work just fine! Hope you enjoy these delicious recipes!

Tuscan Bean & Pasta Soup

1 cup uncooked whole wheat pasta (elbow macaroni or shells) optional

2 tbsp olive oil

2 cups minced onion

2 tbsp minced garlic

1 tsp dried thyme

10 ounces fresh baby spinach

1 14.5 ounce can organic diced tomatoes

2-3 cups cannelloni beans, canned (chick peas or red kidney beans work well too!)

freshly ground black pepper to taste

1 900ml carton Organic LOW SODIUM vegetable broth

Cook pasta according to package. Drain and set aside. Heat oil in saucepan. Add onion, and half the garlic, sautΓ© for 5 min. over medium heat, until onion is translucent. Add thyme, sautΓ© for 10 more min. until onion are soften. Add tomatoes and remaining garlic. Stir, cover, and cook over medium heat for approx. 10 min. Add beans, cooked pasta, turn heat to low and add vegetable broth. When pasta is just about heated through, add spinach and black pepper to taste.

Sweet Apple Crisp


10-12 apples, peeled or unpeeled-your choice! Cored and sliced

1/4 cup maple syrup

2 tsp ground cinnamon

1/3 cup dried currants, dates or raisins

1 tbsp whole wheat pastry flour or brown rice flour for a gluten free version


2 cups rolled oats

1 cup whole wheat flour or brown rice flour

1/2 cup mixed chopped almonds and walnuts

1 tbsp ground cinnamon

1 tbsp nutmeg

1/2 cup maple syrup

1/2 cup safflower oil

Preheat oven to 375F. To prepare filling, place apples in a large bowl. Fold in syrup, cinnamon and currants. Sprinkle on flour and gently fold until combined. Spread mixture into a 9 x 12 inch baking dish. To make topping, use the same mixing bowl and combine oats, flour, nuts, cinnamon and nutmeg. In separate bowl, whisk together syrup and oil, add to dry ingredients and mix until crumbly. Spread topping evenly over apples, cover with foil and bake 30 minutes. Remove foil and bake an additional 20 minutes or until apples are cooked through. Remove from oven and serve. This apple crisp pairs PERFECTLY with vanilla Coconut Bliss- vegan ice cream!

Have a Happy Day!




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