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Warm it Up - Minestrone Soup


Ingredients:

2 tsp olive oil
1 onion, chopped 
2 carrots, sliced into half-moons 
3 ribs celery, chopped
1 large potatoe or turnip, cut into bite sized pieces
2 tsp minced Rosemary
3 cloves garlic, minced
Pinch red pepper flakes
1 bay leaf
1 can (14.5 ounces) diced tomatoes
1/2 c dried lentils (I substituted the lentils for 1 lb ground beef) 
7 cups veggie broth
1/2 tsp salt
1 cup small pasta shells
5 cups shredded kale
2 tsp red wine vinegar
Juice of 1/2 lemon
1/3 c chopped fresh parsley
1/4 c chopped fresh basil
Ground pepper

Grab a large soup pot heat the oil over medium heat. Add the onions, carrots, and celery and sauté until onions are golden brown, approximately 3 to 5 minutes. And the potato, rosemary, garlic, pepper flakes, and bay leaf. Cook for another 30 seconds to get the garlic going. Add the diced tomatoes and give it another 30 seconds.

Now, pour the broth and let that come to a simmer. Reduce the heat and let that go at a gentle pace until the potatoes are tender. (If using ground beef, now is the time to brown the beef.) 

Next add the salt and pasta, keep the pot gently simmering until the pasta is cooked all the way 5 to 10 minutes. (Add your ground beef now once browned.) Once your pasta is cooked fold in the kale to the simmering pot for two more minutes. 

Add vinegar and lemon juice, stir well, and remove from the heat. Fold in the parsley and basil and let the pot sit for a minute or two. Taste and see whatever else it might need, like pepper or Rosemary to taste. Pull out the Bay leaf and serve right away.

So good. 

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