Green Minestrone Soup
This is not the classic minestrone soup, but I believe it's just as good – it's easy and cooks quickly!
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Servings: 4 people
Equipment
- Cast Iron Wok or Deep Saucepan
Ingredients
- 1 pint cherry tomatoes, stems removed
- 2 tsp sea salt
- pepper, to taste
PREP: Combine in bowl
- 3 oz pasta, cooked
- 15.5 oz kidney beans, drained
PREP: Blend in high speed blender until smooth
- 6 oz tomato paste
- 2 cups filtered water
PREP: Combine in bowl
- 2 tbsp apple cider vinegar
- 1/2 lemon, juiced
PREP: Coarsely Chop
- 2 stalks celery, chopped into half moons
- 4 multicolored carrots, bite sized pieces
- 1 leaf of purple kale, coarsely chopped
- 1 leaf of swiss chard, coarsely chopped
PREP: Combine in bowl
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 2 tsp fresh oregano
For Garnish
- 1 bunch broccoli sprouts (optional)
- edible flowers (optional)
- 2 sprigs fresh dill (optional)
Instructions
- Complete all PREP steps
- Heat a pan over high heat and add the tomatoes, cook until blackened. Reduce heat to medium.
- Add celery to pan and stir for 3 minutes, until it's color brightens
- Add the carrots and saute for 3 minutes
- Add tomato paste/water, reduce to low and simmer for 5 minutes.
- Add kidney beans and pasta. Stir.
- Add dill, parsley, and oregano. Stir.
- Gently fold in kale and swiss chard. Fold until they wilt.
- Add salt, pepper, vinegar and lemon juice. Adjust seasonings to taste.
- Serve in bowl. Garnish with optional toppings.
Notes
adapted from the book, The Plantpower Way: Italia