Easy Minestrone Soup
Makes 10 servings of about ¾ cup each, approximately 1 C and 1 F per serving
1 generous tablespoon light olive oil
1 container of Whole Foods Market Minestrone Soup Produce Starter Mix; the alternative is to prepare this starter mix yourself. It contains a little bit of torn kale, approximately 2 cups of chopped veggies (specifically yellow squash, zucchini, white onions, plum tomatoes, carrots, celery, and green beans), and about 1 ½ cups cooked kidney beans (a regular sized can, drained) mixed with a minced fresh garlic. If you’re preparing it yourself, it’s best to mix the kidney beans and garlic first, or even earlier in the day, to season the beans.
1 tablespoon of dry steel cut oats
1 teaspoon sea salt (or an amount to your taste)
1 large can diced organic tomatoes
4 cups of organic fat free chicken stock
Dried thyme to your taste (less is more in this recipe)
Freshly ground black pepper to your taste
1. Heat the olive oil over medium heat.
2. Add kale, cut vegetables, steel cut oats and salt. Sauté for 10 minutes.
3. Add the can of tomatoes, stock, kidney bean mixture and thyme. Bring to a simmer. Simmer covered for about 20 minutes.
4. Season with the ground pepper and serve.