Recipe: Nourishing Minestrone Soup
Winter is a season for nourishing body and soul. We crave the warmth and comfort of our favorite foods and a big pot of hearty soup is both easy and satiating for grown-ups and kids alike.
Heather started making a yummy vegetable soup years ago, adapted from her mom's recipe, and it has become a favorite among the Zoe Organics family. Even the kids request it, served with crusty sourdough bread or cheese and crackers. We are sharing it here, in hopes that it will bring you and yours comfort and nourishment this season.
Heather's Nourishing Minestrone Soup
1-2 T olive oil
1 large yellow onion, chopped
3-4 cloves of garlic, diced
Handful of fresh Italian herbs (basil, thyme, oregano, rosemary) finely chopped
3 small zucchini chopped
3 small to medium sized carrots chopped
2 cups chopped kale
1 small head Napa cabbage shredded
1 cup lentils (washed and drained)
1 large can crushed tomatoes
Water or broth (enough to cover all ingredients in pot)
Salt and pepper to taste
In a large soup pot, add olive oil and chopped yellow onion. Sauté on medium heat, stirring often until onions are soft.
Turn down the heat and add minced garlic and fresh herbs. Let this mixture cook for a few minutes, becoming very aromatic, before adding the carrots and zucchini. Stir and cook to slightly soften.
Add the chopped kale, shredded Napa cabbage, lentils, crushed tomatoes and water/broth. The water/broth should just cover the vegetables in the pot. The kale and cabbage will shrink way down as they cook.
Cover and simmer until all vegetables and lentils are soft. Add salt and pepper to taste.
*Serve with crusty french or sourdough bread, or crackers and cheese.
Soup is cuisine's kindest course. - Virginia Woolf
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