I made a trip to Whole Foods today to get lots of good vegetables to put in a “cure-all” vegetable soup. I confess I do not shop at Whole Foods regularly. The drawbacks are that it is over 3 minutes from my house, and is more expensive. If I go in the afternoon, I’m always the lone loser in the store still in workout clothes while everyone else looks like they just stepped out of Saks. However, the pluses are that I can go in the morning and be one of many in workout clothes and it’s all good. Even better is that the minute I walk in I immediately feel healthier! There are all sorts of healthy goodies that I cannot get at my normal grocery so, at times, it’s worth the trip.
This morning I went with a list of vegetables, salt free beans and sodium free chicken stock, teas and juices. I also looked for some “cleanse” stuff to get all the salt out of my body (that helps with Meniere’s) More about that later . . .
I came back armed with “gear” to fight my son’s bug, but a little lighter in the wallet.
Here’s my “Cure-all” Vegetable Soup. I wish you could smell my kitchen right now! It’s pretty awesome!
CURE-ALL VEGETABLE SOUP
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 cup diced sweet potato
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Directions In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
I doubled the recipe, omitted the salt and used shredded collards tonight as I had them on hand.
I HOPE YOU ARE STAYING WELL THIS SEASON!
What is your go to meal when you are playing nurse?