Friday, April 22, 2016

You Will Love Green Vegetable Minestrone

I found a recipe in the Fifth Anniversary of Paleo on page 102.  I happened to have most of the ingredients on hand and even several growing in my little orto.  It took about an hour of slaving away in the kitchen but it was worth every minute!  I changed a couple of the ingrefients but it was a truly magnificent soup.

Read on if you want to try it:  first chop up a pound of chicken thighs and saute them in about a tablespoon of coconut oil.  Grind a little black pepper over them.
2.  Make pesto by pulsing in a blender or food processor a clove of garlis, 3/4 cup packed of fresh mint leaves,1/4 cup raw almonds, 1-1/2 cup baby arugula leaves, amd the juice of a lemon.  After all this is roughly chopped pour in 1/3 cup olive oil and pulse till the consistency is pestoey.
3.  In a large pot saute in 2 T of coconut oil the following: one medium yellow onion chopped, 2 chopped stalks of celery, 2 chopped up medium yellow squashes (the real recope says to use zucchinies), a medium fennel bulb that is thinly sliced, 3 cloves garlic minced, 3-4 cups packed thinly chopped kale, and a cup of frozen french cut green beans (or frozen green peas in the real recipe.
4.  After 6 minutes, add 4 cups organic chicken broth and the chicken that has been sauteeing.  
5.  Serve and add about 1/3 cup of the
 pesto   to each bowl.  Four generous and very filling servings.

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