This week’s recipe is a hearty winter Minestrone soup. The soup has wonderful winter vegetables but you can use any vegetables you may have. Enjoy this soup on the cool days and cold nights ahead. Serve with cornbread or sourdough bread.
2 tablespoons Olive oil or Ghee
1 small leek, white part only, chopped
1 1/2 cup butternut squash or acorn squash, peeled, ½ inch cubes
2 medium carrots, peeled, 1 inch cubes
1 28 oz. can of diced tomatoes or 2 large fresh tomatoes
6 cups vegetable stock
1 medium zucchini, 1 inch cubes
1 cup green beans, trimmed and cut in half
1 cup cauliflower, small florets
2 tablespoons fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons fresh basil or 2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon garlic granules (optional)
1 ½ teaspoon sea salt
½ teaspoon black pepper
1 cup cooked Canelli Beans
2 cups cooked whole pasta – macaroni recommended or small penne
4 stalks of kale (dino kale is recommended), chopped well
In a large stock pot heat the olive oil or ghee on medium-high heat and add the leek and butternut squash and carrots. Let cook for about 5 minutes then add the tomatoes, vegetable stock, zucchini, and green beans, cauliflower, herbs, sea salt, pepper and garlic. Turn the heat to low and let cook for about 20 minutes or until the vegetables are tender not soft. Then add the Canelli beans, pasta and kale and let heat through about 10 minutes.
Taste for salt and pepper and enjoy.
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