Veggies on the griddle, water and concentrated vegetable cubes on the back burner, minestrone blend legumes on the right. |
I wrote a blog last year about the vegetable
soup I usually make each week, and I really don’t have much to
add to that. It’s just that my minestrone
looked so beautiful as I was making it today that I had to take some
more photos. I just love the blend of green, red, purple, yellow,
orange and white.
Red cabbage |
The second batch of veggies is sauteed while the others simmer in the kettle. |
The
soup was already indescribably delicious, but if possible, it is now
even better. And it doesn’t hurt to know that cabbage is incredibly
healthy. Men’s Health website says: “One
cup of chopped cabbage has just 22 calories, and it's loaded with
valuable nutrients. At the top of the list is sulforaphane, a
chemical that increases your body's production of enzymes that disarm
cell-damaging free radicals and reduce your risk of cancer. In fact,
Stanford University scientists determined that sulforaphane boosts
your levels of these cancer-fighting enzymes higher than any other
plant chemical.”
Of
course, if I google just about any of the vegetables I use, I can
find similar claims about their benefits. In summary, this soup makes
me feel good when I make it and when I read about it, but most
importantly when we eat it. It fills us up so effectively that we
don’t feel the need for any dessert or between meal snacks. My
stomach is happily at work for hours afterward, processing the
complex chemicals.
Last
summer, I started making the soup in Gig Harbor, too, buying some
vegetables at the farmers’ market and the rest at the grocery
store. A big pot of soup can last all week, and it’s great to know
you have it when you’ve worked all day and don’t much feel like
cooking.
It's all together now and just has to simmer for 10-15 minutes more. Test a few pieces to see if they are soft enough, but don't overcook and lose that fresh flavor. |
I watched Paul make it when I was visiting last year and now I make it, too. He gave credit to his daughter, Lindsey, for getting him started on this soup.
ReplyDeleteYummy! Do we have a recipe anywhere?
ReplyDeleteWendy, I gave more details about how to make it last year: http://livingwithabroadintuscany.blogspot.it/2014/03/hearty-minestrone-keeps-us-filled.html
DeleteTry it!