On these cold winter nights, a bowl of steaming soup is a great way to warm up and get your nutrients. Soup is easy to cook and it lasts- make a big pot that you can reheat during the week, or freeze in single serving containers for a quick meal later on. (This is especially good for evenings when you are hungry for something healthy, but are too tired to cook.) Add beans for a protein boost, ribbon-cut leafy greens for vitamins, and a Tablespoon of turmeric for anti-inflammatory properties.
Recipe: Minestrone Soup
- 2 quarts veggie broth
- 1 can/jar tomato puree (look for BPA free cans or buy in glass)
- 2 cans cannellini beans
- 3 carrots, cubed
- 3 pieces of celery, cubed
- 1 big onion, chopped
- 3 zucchinis, cubed
- 1 bunch of collard greens, cut into ribbons**
- Grated parmigiano cheese
- 1 teaspoon each of dried herbs: oregano, basil, tarragon, etc.
- Optional: tablespoon of basil pesto.
Heat the carrot, onion, and celery over low heat in 1 Tablespoon of olive oil. When tender, add dried herbs (if you like them!): oregano, basil, tarragon are my go-tos. Stir until herbs become fragrant. Then add broth and tomato puree and beans. Bring to a boil, then simmer for 15 mins. Add cubed zucchini and collard greens. Simmer for 10 mins. Salt and pepper to taste. If you like pesto, adding a Tablespoon to this soup will add a rich flavor. Serve with a sprinkling of grated parmigiano cheese on top.
** To cut leafy greens into ribbons, simply place two leaves together, roll like a cigar, and then cut thin strips through the rolled cigar. If ribbons are too long for your taste, cut the big leaves in half lengthwise before you roll them.