Winter Minestrone Soup

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Winter Minestrone Soup
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Makes: 8 servings adjust
Overflowing with vegetables and brimming with nourishing, wholesome fats, this winter minestrone makes for a nourishing, nutrient-dense supper during the darkest days of the year.

Directions

Ingredients

  • 1 cup Cannellini Beans, dried, rinsed and picked over
  • 1 tablespoon Cider Vinegar

Step 1

The day before you plan to serve the soup, begin the soup by completely submerging cannellini beans in very warm water combined with 1 tablespoon cider vinegar. Cover the beans, water and vinegar and place them in a warm spot in your kitchen to soak for approximately twenty-four hours After the beans have soaked for one day, drain them, rinse them and boil them in water until they’re tender and soft. After they’re thoroughly cooked and tender, about 60 to 90 minutes, remove them from heat drain them, rinse them and set aside.

Ingredients

  • 1 cup Brown Rice Macaroni Noodles, dried

Step 2

Boil the brown rice pasta until tender, but somewhat firm. Set aside to reserve.

Ingredients

  • 1⁄4 cup Ghee
  • 1 Yellow Onion
  • 3 cloves Garlic, minced
  • 3 Carrots, chopped
  • 3 stalks Celery, chopped
  • 1 Butternut Squash, small in size, peeled, seeded and cubed
  • 2 tablespoons Dried Basil
  • 1 tablespoon Dried Oregano

Step 3

Heat ghee in a heavy-bottomed pot over a medium-high flame until melted and sizzling. Add chopped onion and fry until fragrant and translucent. Add minced garlic, chopped carrots, chopped celery and cubed butternut squash frying with the onion until fragrant.Stir the dried basil and oregano into the mixture of vegetables.

Ingredients

  • 2 quarts Chicken Stock
  • 1 cup Crushed Tomatoes

Step 4

Pour two quarts homemade stock into the pot, taking care to scrape the pot with a metal spatula to dislodge any flavorful bits of vegetables that may be stuck to its bottom. Stir in crushed or pureed tomatoes. In summertime, my family roasts and freezes cases of heirloom tomatoes and I suggest you do the same. Freezing retains more nutrients than canning, and avoids the risks associated with BPA, a plasticizer with endocrine-disrupting effects.Simmer the broth, pureed tomatoes and vegetables together for thirty minutes or so.

Ingredients

  • 1 bunch Swiss Chard, de-veined and sliced into 1/2 inch strips
  • pinch Sea Salt, to taste

Step 5

Remove the minestrone soup from heat, stir in the cooked cannellini beans, cooked pasta and sliced Swiss chard. Generously season the soup with unrefined sea salt to taste. Cover the minestrone and allow it to sit, removed from heat, for approximately five to ten minutes which allows the flavors to meld and the Swiss chard to wilt slightly. Serve with chopped fresh Italian flat leaf parsley, and unrefined extra virgin olive oil.
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