Sunday, January 8, 2012

Homemade Minestrone Soup with Fresh Vegetables, Beans and Pasta

4 celery stalks, chopped
1 large onion, chopped
4 carrots, washed and chopped
4 garlic cloves, chopped
1 cup dry red wine (optional)
8 cups reduced-sodium vegetable broth
1 cup chopped fresh green beans
2 fresh tomatoes, chopped
1 (28-ounce) can diced tomatoes

2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons Italian seasoning
2 bay leaves
sea salt and ground black pepper

2 (15-ounce) can white cannellini beans
2 medium zucchini, chopped ½ inch pieces
2 cups coarsely fresh spinach
2 tablespoons of agave nectar

2 cups cooked ditalini whole wheat pasta
chopped parsley and basil (garnish)

In a large soup pot or dutch oven saute garlic, onion and celery in extra virgin olive oil about 5 minutes. (If using wine, use wine to deglaze the pan, add to sautéed veggies now) Add vegetable broth bring to a boil. Add can tomatoes, fresh tomatoes, carrots, green beans and seasonings, bring to a boil. Add beans and zucchini bring to a boil and lower heat for 10 minutes. Simmer until vegetables are ready. Take off the heat add spinach, agave nectar to taste.
In a separate pan prepare the pasta according to the package directions. Drain. Place pasta in a serving bowl, add soup. Garnish with chopped parsley and/or fresh basil.

Your partner in health,
Cindy Cohen RN, Health Coach

Sunday, January 1, 2012

Sweet Roasted Root Vegetable Soup

For those of you who are not familiar with what "root vegetables" would be; they're vegetables that grow under the dirt. So these vegetables would be onions, parsnips, white potatoes, sweet potatoes. yams, carrots, turnips and others. Some root vegetables taste better than others. For nutrition facts go here ... 

Sweet Roasted Root Vegetable Soup

Turn the oven on 400 degrees to pre-heat.

3 turnips, peeled - chopped
2 parsnips, peeled - chopped
3 carrots, peeled - chopped
3 cups of butternut squash - pealed, chopped
1 red onion, peeled, chopped
6 cloves of garlic, peeled
1 green pepper

Chop the  vegetables in 1/2 inch cubes, place on a cookie sheet and sprinkle with extra virgin olive oil. Put in the oven and bake for 20 minutes, or until the vegetables a lightly browned and soft. 

In a large soup pot add,

2 cups of celery
1 tablespoon, dried thyme
1 tablespoon, dried sage
3 bay leafs
sea salt and fresh ground pepper to taste
2 chopped apples, with skin on
6 cans of vegetable broth
3 cups of filtered or distilled
1 can of navy beans
1 can of roman beans
1 can northern white beans
all of the roasted vegetables

Mix all the ingredients together. Bring to boil, turn down the heat and simmer for 30 minutes.

I like my soup more like stew. If you like more broth add more liquid to your liking. 
If you don't like soup chunky, cool the soup slightly, blend with hand blender until the soup appears smooth in appearance.

 Makes 18 cups.


It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.  M. F. K. Fisher

Be well. Live well.
Your partner in health,

Cindy Cohen RN, Health Coach
C2 Your Health LLC