Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Prep time: 20-30 minutes | Makes: 2-3 servings

  • 200 grams Kaslo Sourdough Millet Pasta
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 4 celery stalks, chopped
  • ½ cup green beans, chopped
  • 1 garlic clove, minced
  • 1 scallion
  • 2 tablespoons coconut oil
  • 2 ½ cups water
  • 2 ½ cups vegetable broth or homemade bone broth
  • 5 sprigs fresh thyme
  • 1 tsp dried oregano and dried basil
  • Unrefined sea salt and fresh cracked pepper to taste

Instructions:

  1. Chop vegetables and sauté with oil in a large pot
  2. Once the vegetables are translucent (3-5 minutes) not brown add water, broth, spices and salt and pepper.
  3. Turn to medium heat for 10-15 minutes
  4. Bring soup to a boil and add pasta, boil for 4 minutes, turn off stove and remove from heat. The pasta will be al dente but will continue cooking.

Serve and Enjoy!

Cooking Tip: The flavours blend nicely overnight and tastes great the next day! Depending on how salty your broth is, you can omit the salt or add more to your desired taste.

Shop Now for our Millet Sourdough Pasta!

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