Healthy Minestrone Soup with Akaka Falls Farm Meyer Lemon Rosé Marmalade Recipe

Minestrone soup is a staple in the Mediterranean diet. Loaded with nutritious vegetables, served with a piece of Italian focaccia bread, it makes a delicious healthy meal.

INGREDIENTS

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped (purple if you can find)
  • 2 medium ribs celery, chopped
  • 1⁄4 cup tomato paste
  • 2 cups chopped seasonal vegetables. I love chopped celery, red cabbage, and corn. I always use purple potatoes- as featured in the blue zone study.)
  • 4 cloves garlic, pressed or minced
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried thyme
  • (28 ounces) diced tomatoes
  • 4 cups (32 ounces) vegetable broth (I use 3 -4 tablespoons organic vegetable bullion)
  • 2 cups water or bone broth
  • 2 cups water or bone broth
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • 1⁄2 -1 mild pepper to taste
  • 1 cup whole grain small pasta
  • 15 ounces Great Northern beans or cannellini beans, rinsed and drained, or 1 1⁄2 cups cooked beans (I love my pressure cooker)
  • 2 cups baby spinach, chopped kale or chopped Bok Choy
  • 2 tablespoons Akaka Falls Farm Meyer Lemon Rosé Marmalade
  • Freshly grated Parmesan cheese

INSTRUCTIONS

1) Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turn translucent, about 7 to 10 minutes.

2) Add the seasonal vegetables, garlic, oregano and thyme.Cook until fragrant while stirring frequently, about 2 minutes.

3) Pour in the diced tomatoes and their juices, broth and water. Stir in the Akaka Falls Farm Meyer Lemon Rosé Marmalade. Add the salt, and bay leaves.

4) Raise heat to medium, (do not boil) then partially cover the pot with the lid. Reduce heat to maintain a gentle simmer. (High heat compromises the nutritional value of all your vegetables). Low and slow is the best

5) Under cook the pasta for two minutes and drain.

6) Add the cooked pasta, beans, and greens. Continue simmering, uncovered, just until the pasta and greens are tender and the beans are warm.

7) Remove the pot from the heat, and remove the bay leaves. Taste and season with salt or pepper if needed.

8) Serve in bowls and drizzle the remaining olive oil and sprinkle grated Parmesan if you would like.

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