A Really Tasty WFPB Recipe (Whole Food Plant Based)

whole food plant based

A Really Tasty WFPB Recipe (Whole Food Plant Based)

This is one of my favorite Whole Food Plant Based recipes.  It is packed with veggies and One Of My Favorite ~ WFPB Recipes (Whole Food Plant Based)

This is a fantastic Monday through Thursday recipe especially if you’ve fallen off track and over indulged over the weekend.  This recipe is packed with nutrients.  It also makes a large quantity so you can eat it all week long.


Roasted Tomato and Vegetable Soup

  • whole food plant based
    30 m
  • 55 m


    • 1 medium onion, chopped
    • 1 Tablespoon olive oil
    • 1 stalk celery, sliced
    • 1 medium carrot, chopped
    • 1 teaspoon bottled minced garlic (2 cloves)
    • 3 (14.5 ounce) cans reduced-sodium vegetable broth
    • 2 cups cubed peeled butternut squash
    • 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14- ½-ounce can diced tomatoes, undrained
    • 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
    • 1 small zucchini, halved lengthwise and sliced
    • 1 cup small broccoli and/or cauliflower florets
    • 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • Freshly shredded Vegan cheese (optional)


  • 1 In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  • 2 Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
  • Variation: Slow Cooker Version: Omit olive oil. In a 3- ½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.


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Mike Rausa ~ 760-402-8690 (Direct)