Vegetable Minestrone Soup
Active Time: 30 minutes / Cook Time: 25 minutes / Total Time: 55 minutes
Makes 6 servings
Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.
- 1 tablespoon coconut oil or ghee
- 2 yellow onions, diced
- 4 scallions, white and green parts, sliced
- 5 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 cup fresh or frozen green peas
- ½ pound asparagus (10-15 medium stalks), chopped
- 3 ounces snow peas, chopped
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 2 tablespoons fresh chopped parsley
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 15-ounce can butter beans, drained and rinsed
- 1 small bunch Swiss chard, leaves and stems chopped (about 3 cups)
- In a large pot over medium heat, melt coconut oil. Add yellow onion and stir to coat. Cook until onions soften and begin to caramelize, about 10 minutes.
- Add scallions, garlic and broth and bring to a boil. Add next 8 ingredients (through black pepper) and bring to a boil.
- Reduce to simmer and cook for 10 minutes.
- Add butter beans and simmer for 5 minutes.
- Add Swiss chard, turn off heat and mix to incorporate. Let cool completely.
- Store 4 servings in separate containers in the fridge to be consumed Day 1 and Day 4. Store 2 servings in separate containers in the freezer to be consumed Day 7.