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GF Green Clean Diet Minestrone Soup with Kale » Foodom
Rated 5.00 out of 5 based on 2 customer ratings
(3 customer reviews)

GF Green Clean Diet Minestrone Soup with Kale

Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)
$0.00 Cooking Fee
Serving Size: 12 oz
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This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.
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3 reviews for GF Green Clean Diet Minestrone Soup with Kale

  1. Marcie Shelton
    Rated 4 out of 5

    Marcie Shelton (verified owner)

    I’d probably ask for this next time with some chicken or sausage added in.

  2. EKATERINA KANAT-ALEXANDER
    Rated 5 out of 5

    EKATERINA KANAT-ALEXANDER (verified owner)

Only logged in customers who have purchased this product may leave a review.

 

Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
  • Add celery and cook for 1 min, while tossing.
  • Add zucchini, peas, snap peas, tomato, and stock.
  • Reduce heat to medium-low and simmer covered for 15 mins.
  • Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
  • Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
  • Serve hot in bowls.

Cook Times

Active Prep20
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 cup tomato ripe
  • 2 tablespoon avocado oil
  • 2 bay leaf
  • 1 cup leek sliced and chopped (white only)
  • 4 clove garlic minced
  • 2 cup celery stalk and leaves chopped
  • 1 cup zucchini small diced
  • 1/4 cup frozen green peas
  • 1/2 cup snap peas sliced
  • 1/2 cup green tomato or slightly unripe, diced
  • 1 cup quinoa pasta skip this for Paleo and whole30
  • 10 cup low sodium vegetable stock
  • 1 teaspoon nutritional yeast
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh oregano chopped
  • 1 cup Tuscan kale leaves chopped

Optional garnish:

  • 1 bunch fresh basil

Cooking Tools Required

Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot
Reheating/Serving Instructions
Reheat in sauce pot until warm

Nutrition

Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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