This is the one thing that I missed when living overseas, because it never tastes the same unless my mom makes it! It's a family staple. It is a delicious vegetable soup that is best if put together in the morning and allowed to simmer all day.
3-4 Tbsp butter or olive oil 1 large chopped onion 1 cup chopped celery 2 T chopped parsley 2 cloves garlic Gently saute onion, celery, garlic, and parsley in the fat of your choosing until onions are soft, about 5 minutes. Add in the following: 16 ounces crushed tomatoes 4 cups of fresh or frozen spinach 1 cup diced rutabaga 1 cup chopped carrot 1 medium zucchini, chopped 2 cups green beans 2 tsp salt 1/4 tsp pepper 10 cups of broth, if you have it on hand (homemade beef or chicken bone broth is best), or water. Optional: 1-2 cups of cooked beans - can leave out if you want to be legume-free. *Bring to a boil, then reduce heat to let simmer. Cook at least 45 minutes, but as I said above, all day is better. Delicious with grated romano or parmesan cheese on top. Skip the bread and eat with a big salad or half of a baked sweet potato. My 12-year-old now eats this with gusto, but I usually make a gluten-free pizza or flatbread on the side to supplement for the kids.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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