GF Green Clean Diet Minestrone Soup with Kale
Serving Size: 10
This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt potIngredients
- 2 cup tomato ripe
- 2 tablespoon avocado oil
- 2 bay leaf
- 1 cup leek sliced and chopped (white only)
- 4 clove garlic minced
- 2 cup celery stalk and leaves chopped
- 1 cup zucchini small diced
- 1/4 cup fresh or frozen peas
- 1/2 cup snap peas sliced
- 1/2 cup green tomato or slightly unripe, diced
- 1 cup quinoa pasta skip this for Paleo and whole30
- 10 cup low sodium vegetable stock
- 1 teaspoon nutritional yeast
- 1/4 cup pumpkin seeds
- 1/4 teaspoon ground turmeric
- 1/4 cup Italian parsley chopped
- 1/4 cup fresh basil torn
- 1/4 cup fresh oregano chopped
- 1 cup Tuscan kale leaves chopped
- fresh basil optional topping
Instructions
- Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
- Add celery and cook for 1 min, while tossing.
- Add zucchini, peas, snap peas, tomato, and stock.
- Reduce heat to medium-low and simmer covered for 15 mins.
- Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
- Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
- Serve hot in bowls.
Reheating Instructions
Reheat in sauce pot until warm
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg