Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 cup finely diced yellow onion
• Sea salt
• 1 cup peeled and finely diced carrot
• 1 cup finely diced celery
• 1 cup finely diced zucchini
• 1/2 teaspoon finely chopped garlic
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon fennel seeds, crushed
• Pinch of red pepper flakes
• 8 cups Magic Mineral Broth (page 54), Chicken Magic Mineral Broth (page 55), or store-bought organic stock
• 1 14-ounce can crushed tomatoes
• 2 cups cooked red kidney beans, or 1 15-ounce can, rinsed, drained, and mixed with a spritz of fresh lemon juice and a pinch of salt
• 2 cups stemmed and finely chopped Swiss chard
• 4 ounces whole grain pasta, cooked
• 1/4 cup finely chopped fresh parsley
• Basil Lemon Drizzle (page 177), for garnish (optional)
• Grated organic Parmesan cheese, for garnish

1. Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until golden, about 5 minutes.
2. Add the carrot, celery, zucchini, garlic, oregano, thyme, fennel, red pepper flakes, and 1/4 teaspoon of salt and saute for about 4 minutes.
3. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
4. Add the remaining 7 1/2 cups broth, the tomatoes, and the beans and bring to a boil, then lower the heat and simmer for 20 minutes.
5. Stir in the chard and another 1/4 teaspoon salt and cook for 3 minutes more.
6. Stir in the pasta and the parsley.
7. Serve topped with Basil Lemon Drizzle (if using) and a sprinkling of Parmesan.
8. This soup is the ultimate clean out the refrigerator dish.
9. All of those slightly aged vegetables you thought you were going to eat will find a nice home in this pot of yum.
10. During the winter, substitute diced delicata or butternut squash for the zucchini.
11. You can bump up the nutritional value and anticancer properties even more by adding that leftover cabbage I know you have in the back of your fridge.
12. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
13. (per serving)
14. Calories: 300
15. Total Fat: 6g (0.5g saturated, 3g monounsaturated)
16. Carbohydrates: 55g
17. Protein: 12g
18. Fiber: 13g
19. Sodium: 600mg
20. You dont have to lift weights to pump iron.
21. Try eating kidney beans instead.
22. Chemotherapy zaps iron, and low iron counts can lead to the blahs (thats our technical term for a lack of energy).
23. Kidney beans are full of iron, and their complex carbohydrates guarantee a nice slow, efficient infusion of energy.
24. For people who avoid eating red meat, being sure to consume other foods high in iron, such as kidney beans and lentils, is a must.

extravirgin olive oil, yellow onion, salt, carrot, celery, zucchini, garlic, oregano, thyme, fennel seeds, red pepper, chicken, tomatoes, cooked red kidney beans, swiss chard, grain pasta, fresh parsley, lemon drizzle, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/minestrone-379201 (may not work)