For National Nutrition Month, we’re bringing you our expertise as a medically tailored meal provider with health and nutrition tips! Kim, our Nutrition Care Manager, and Lauren, our Nutrition Educator, are making minestrone soup from our Nourishing Connections cookbook.
Ingredients:
1 cup pearl barley soaked overnight
4" piece kombu seaweed (discard after use)
1 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
1 fennel bulb, trimmed, cored and chopped
1 tablespoon garlic, minced
1 tablespoon each: chopped sage, rosemary and thyme,
or 1 teaspoon of each, dried
1 teaspoon sea salt
4 - 6 cups Immune Broth, Chicken Bone Broth,
or vegetable or chicken stock, or water
1 (28-ounce) can diced tomatoes with their juice,
or 3 cups fresh tomatoes, chopped
½ small head cabbage, shredded, about 3 cups
1 (15-ounce) can white beans, drained and rinsed or ½ cup dry
beans, soaked overnight and then cooked until tender
1 (15-ounce) can kidney beans, drained and rinsed or ½ cup dry
beans, soaked overnight and then cooked until tender
½ cup chopped parsley
Directions:
1. Bring 1 quart water to a boil, add the barley and kombu, cover,
reduce the heat to low, and cook for about 20 minutes. Drain
and set aside. Discard the kombu.
2. Warm the olive oil in a large pot and add the chopped onion.
Cook over medium low heat for 5 to 10 minutes or until the
onion is translucent. Add the carrots, celery, fennel and garlic,
and continue sautéing for five minutes. Add the fresh or dried
herbs and the sea salt and sauté for another 30 seconds.
3. Add the broth or water, tomatoes, cabbage, barley and the
drained beans. Bring to a boil, stirring occasionally, and simmer
for about 20 minutes or until the barley and the vegetables are
tender.
4. Taste the soup and add sea salt as needed. Stir in the parsley
and serve.
P.S. We have an address for our future headquarters: 1237 Apollo Way Santa Rosa CA.
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