Minestrone Soup Immune Recipe
By Nutritionist Honor Tremain and Kara Parnell
I've always dreamed of visiting Italy.
I can just see myself roaming the narrow cobblestone streets of Florence, admiring the Renaissance architecture, or strolling through beautiful gardens, or witnessing the timeless art of Michelangelo.
Okay, let's be real.
If I were to visit Italy, I wouldn't have time to see any of these wonders, because I would be far too busy sitting in some charming little restaurant, fully enjoying the traditional Italian five-course meal. I would be much too involved with crusty Italian bread, homemade pastas, gorgeous seasonal veggies drenched in olive oil and herbs, warm, hearty soups, and plenty of gelatos, to make time for anything less important than Italy's simple, perfect, cuisine.
Try our recipe for this hearty, veggie-loaded, protein-packed, simply delicious Minestrone soup, to transport yourself, even for just a few minutes, to some charming restaurant in Italy. Gelato for dessert is optional.
Photo Source: minimalistbaker.com
Prep time: 00:10
Cook time: 00:25
- 2 tablespoon extra virgin, cold-pressed, olive oil
- 2 red onions, diced
- 2 cloves garlic, crushed
- 1 tsp. dried turmeric
- 1 celery stalk, trimmed, finely chopped
- 1 large purple carrot, peeled, chopped
- 4 cups organic vegetable stock
- 1 Litre of tomato puree or pasta sauce
- 1 C. mung beans soaked overnight, drained, rinsed, and cooked
- 1 small zucchini, chopped
- ¼ Japanese pumpkin, sliced
- 1 C. kale, chopped
- 1 C. enokitake (enoki) or shitake mushrooms
- ½ C. broccoli, chopped
- 1 C. water
- 1 T. balsamic vinegar
- Salt and black pepper to taste
- In a large saucepan, heat olive oil; add onion and garlic- sauté until golden.
- Add turmeric and stir for a further 30 seconds.
- Add all vegetables and stir.
- Add stock, water, tomato paste and legumes to saucepan put the lid on, bring to boil, then simmer on low for 20-30 minutes.
- Add balsamic, salt and pepper, and stir before serving.
- Serve hot or cold.