We’ve heard of superfood salads, super food smoothies, it’s
time for a superfood soup this fall!
Our recipe is a powered-up minestrone soup filled with whole
grains, veggie filled vitamins, and superfood seed and berries!
2 carrots, peeled, chopped
2 celery sticks, chopped
½ cup green beans, chopped
2 kale leaves, chopped
2 garlic cloves, chopped or diced
Your choice of broth (beef, chicken or vegetable)
3 large tomatoes (1 tomato chopped, 2 tomatoes juiced or
¼ cup gogi berries
Kidney beans, garbanzo beans, white beans, boiled and drained
½ cup Small whole wheat pasta of your choice (shell, penne…)
1/3 cup chopped parsley
Freshly ground black pepper
1 bay leaf
1 Tbsp olive oil
2 Tbsp flaxseeds
Warm the oil in a large pot, add the carrots,
celery, and green beans and cook for about 5 minutes until softened. Add the
garlic, parsley, bay leaf and cook for another 2 minutes, stirring constantly.
Stir in the blended tomatoes, broth, and chopped
tomatoes with their juice. Add the black pepper Bring to boil then add the
pasta, cook for 10 min then stir in the beans and cook. Lastly, add the kale
and flaxseeds and leave to simmer for 5-10 min (until kale wilt).
4 // 270 calories per serving