INGREDIENTS
2 tsp olive oil
1/2 large sweet onion small diced
2 celery ribs small diced
1 large potato, diced - golden or russet
1/4 teaspoon salt
5 cups broth: chicken, mushroom, vegetable
2 tsp dried thyme
1 15-ounce can white beans, rinsed - used cannellini
1-2 medium zucchini, small diced
1/2 cup small pasta: pastina, Jerusalem couscous, orzo, stars, fideo
2 handful fresh spinach or kale
2 TB apple cider vinegar (lemon juice)
2 TB freshly grated hard Italian cheese: pecorino, parmesan cheese etc
MAKE
heat water in a kettle to add to dry bouillon or heat the broth in a separate pot.
In a large soup pot, add the olive oil, onions, celery and salt.
Sauté for a few minutes.
Next add the potatoes and sauté for a few minutes.
Follow with the liquid of choice, the thyme and the beans.
Let the soup simmer until the potatoes are close to being fork tender.
Now you can add in the zucchini and simmer for a few minutes before adding in the pasta of choice (this also alters the timing depending on the size)
The spinach is the last vegetable to be added and only needs less than 3 minutes to cook. After the spinach goes in add the apple cider vinegar (or lemon juice) and finish with the hard cheese grated over the top.
KALE SALAD
2 handfuls kale per person - thick stems removed
- pinch of Kosher salt
- 1/2cup sliced almonds
- 1/4 cup each pumpkin seeds and sunflower seeds
- dressing
- 1/2 lemon juiced
- 1 cutie orange juiced
- 1TB dijon mustard
- 1TB balsamic vinegar
- 1/2cups extra-virgin olive oil
- 2cloves garlic, minced
- freshly grated Italian hard cheese: pecorino, parmesan
In a bowl place the kale and give a massage with a small amount of oil and salt to help reduce the tough leaves.
make the salad dressing, put everything in a mason jar and shake the jar vigorously.
Add the seeds and nuts to the kale then dress the salad.
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