Super Immunity Minestrone

This time of year as the cold weather is settling in,  it seems like I'm quite aware of sickness, particularly the kiddos getting sick. I love this minestrone here that you can feel good about.  Hallie is a holistic nutrition educator and has this to say about the benefits of the ingredients: "This particular minestrone calls for lots of garlic and turmeric, both of which fight harmful bacteria and lend flavor and color to the soup. Dark leafy greens pack a big nutritional punch with their high levels of vitamin C, beta carotene, and life-giving chlorophyll. I used kale in this minestrone but you could certainly use chard or collards as well. I would stay away from spinach, as it tends to become slimy if overcooked—which happens way too easily. Top bowlfuls of the soup with generous handfuls of chopped parsley, another storehouse of vitamin C."

I will (begrudgingly) leave out the parmesan rind.

photo by dailybitesblog.com

Super Immunity Minestrone - Serves 4

2 tbs. olive oil

2 stalks celery, peeled and chopped

2 carrots, peeled and chopped

1 small-medium yellow onion, chopped

5-6 cloves garlic, finely chopped

1 tsp. turmeric

2 tbs. fresh thyme leaves, finely chopped

1 (14 oz.) can diced tomatoes with juices

3 cups water

1 parmesan rind, 3-4 inches long, optional

6 cups kale leaves (thick stems discarded), roughly chopped

1 (14 oz.) can cannellini beans, rinsed and drained

Salt and pepper, to taste

Chopped parsley, for serving

Heat the olive oil in a soup pot or Dutch oven over medium. Add celery, carrots, and onion; cook 4-5 minutes until vegetables begin to get tender. Add garlic, turmeric, and thyme. Stir and cook 1 minute. Add tomatoes, water, and parmesan rind. Bring to a boil, then reduce to a rapid simmer and cover pot with lid. Simmer 8-10 minutes.

Add kale to simmering soup. Stir a few minutes until leaves are wilted down. Add beans. If the soup is too thick and needs more liquid to just cover the vegetables, add up to 1 cup additional water. Return soup to a rapid simmer and cook 4-5 minutes to heat the beans through and allow the flavors to combine.

Remove the parmesan rind from the soup and discard. Season to taste with salt and pepper. Top bowlfuls of the minestrone with generous sprinklings of the chopped parsley.