Monday, January 28, 2013

Hearty Minestrone


This recipe gets a 4 out of 5 stars on the Sergio's ceviche scale.  For those of you who don't know all the recipes are compared to ceviche, Sergio's favorite dish, inorder to rank it.  So unless it is actually ceviche he is eating it not going to get a 5.  Recently an experimental recipe got a 5 but I have to save that for another day.  This recipe has a ton of ingredients, but if you don't skip any it will turn out terrific! And again this is also an excellent recipe to cook up in advance and freeze for later.



 8
 2 hours
1 medium onion
3 medium carrots
1 red bell pepper
4 cloves garlic
2 15 oz cans diced tomatoes (no salt added - do not drain)
1 15 oz can garbanzo beans (no salt)
1 15 oz can dark red kidney beans (no salt)
1 15 oz can white kidney beans
1 bunch Swiss chard
2 tablespoons tomato paste (no salt)
2 tablespoons Dr. Fuhrman's VegiZest
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried red chili flakes
2 teaspoons Bragg Liquid Aminos, if needed for seasoning
8 cups of water or vegetable broth


Chop onion, carrots and bell pepper and put in a large stock pot. Cover with water and bring to a low simmer. Mince garlic and add to pot, along with tomatoes, VegiZest and spices. Add red and white kidney beans and garbanzo beans. Add more water, if needed, until soup is desired consistency. Let simmer on the stove top for an hour or two.

Remove the tough stems from the Swiss chard and chop it. Add the swiss chard to the soup and simmer another 15-20 minutes. Add black pepper and liquid aminos if needed to adjust seasonings. Enjoy!

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