Food to Eat Right Now + Recipe

Farmers’ Market Minestrone Soup

As you all know, I am a huge farmers’ market and local food proponent. Not only are the ingredients from the farmers market fresher, so they will last longer, but they are grown with love and respect for the land, which makes them healthier. Supporting local farmers and farmers’ markets is a win-win for me, you, the farmers and the planet.

All of the ingredients for a fabulous Minestrone soup are available at the Farmers’ Market right now. Last Saturday I was walking around the Ferry Plaza Farmers’ Market (my favorite) looking at all the beautiful produce and waiting for food inspiration.

I decided on Minestrone soup because 95 percent of the ingredients were available right there! The only ingredients that I didn’t get from the market are the broth (which I could have made if time allowed) and the salt & pepper. I love that – a truly local meal. Plus, this recipe is super-healthy. It makes enough to feed a family of 3 with leftovers to take to work for lunch twice.

With all the different vegetable flavors, it’s delicious freshly made. And, leaving it in the fridge allows the flavors to blend and deepen so the leftovers are also yummy.

The farms mentioned below are at the Ferry Plaza Farmers’ Market here in San Francisco. If you come to The City to visit, it is a must-see. Hours are Tuesday & Thursday, 10 until 2 & Saturday, 8 until 2. Bring your appetite – there is amazing local artisan food. And bring your reusable bags so you can gather us some fresh deliciousness!

Here’s my soup recipe:

Farmers’ Market Minestrone Soup

Ingredients

  • 1 tbls olive oil
  • 1 medium onion, chopped
  • 3 cups No Chicken Chicken Broth
  • 2 small zucchini, sliced
  • 2 small carrots sliced
  • 1 handful green beans, sliced
  • 1 small bunch kale, stems removed & chopped
  • 1.5 cups cooked cannellini beans (Rancho Gordo beans are my favs)
  • 2 stalks celery, diced
  • 3 tbls fresh chopped basil
  • ¼ teas dried oregano (I like the flavor of Rancho Gordo’s Mexican oregano)
  • ¼ teas pink or grey salt
  • 1/8 teas black pepper
  • 1 quart jar tomatoes diced with liquid (Mountain Ranch)
  • 2 cloves garlic, minced

Cooking Directions

  • Heat oil in large saucepan over medium heat
  • Add chopped onion, sauté until translucent
  • Add broth, all veggies, except kale, and seasonings
  • Bring to boil, simmer, stirring occasionally, for 25 minutes or until veggies are barely done.
  • Add kale & cannellini beans for the last 10 minutes of cooking.
  • Adjust spices to your taste.

Serve hot.

This dish is vegan, gluten free, cleanse friendly and only takes about 20 minutes to put together even if you are a slow chopper like me.

You’ll notice that my version doesn’t have any pasta. The vegetables are so delicious that it doesn’t need it. If you want to add pasta, you can. Elbow macaroni is traditional and you can add 3/4 cup of the dry noodles for the last 10 minutes of cooking.

The delicious tastes of fall, all in one soup.

Enjoy!

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This article was written by Tamara Cameron of Health Harvest Holistic Wellness. Tamara is dedicated to helping people with elevated blood sugar, blood pressure, cholesterol and, or, weight lower these levels naturally and grow younger at the same time. You can read more about Tamara at: www.health-harvest.com, or connect with her on Facebook, Twitter or LinkedIn.

Then, please send me a link. I’d love to see what you’re up to!

XO,

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