Tag Archives: vegetables

Bean and Bacon Soup w/ Crispy Sage

08 Saturday Dec 2012

Posted by in beans, seasonal, soup

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Food:

Bean and Bacon Soup w/ Crispy Sage makes a lot! (About 20 cups!)

5 c. carrots, chopped

5 c. celery chopped

5 c. butternut squash, peel, seed and cube (leftover from summer’s farmers market)

2 large onions, chopped

5 garlic cloves, chopped (left over from summer’s farmers market)

1 T. each thyme and rosemary, chopped (I used Kenyon Organics)

20 sage leaves (Kenyon Organics)

1/2 Clifford Family Bacon, chopped (if vegan or vegetarian sub coconut oil 2-4 T.)

5 c. broth (I used the broth I made from the thanksgiving turkey bones)

5 c. water

1 c. chopped parsley

2 bay leaves

salt and pepper

8 c. cooked beans, recipe to follow*

Directions:

1. Place a LARGE soup pot on the stove top over medium heat. Start by sautéing the bacon until crisp, spoon out and drain on paper towel. (If you are using oil and not bacon heat the oil over medium heat until hot and then proceed). Throw in the sage leaves and cook until just browned, careful not to burn. Spoon out and drain on paper towel.

2. Next saute the carrots, onions and celery in the leftover bacon oil. Season with salt and pepper. Toss until the veggies to soften, maybe 5-8 minutes. Next add the butternut squash, garlic, thyme and rosemary, season with a bit more salt and pepper (just a little you can always add more!). Toss again, then place lid on the pot and sweat the veggies for about 10 minutes.

3. After that 10 minutes with the lid on, take off lid and add, broth (any kind you like), water, beans and bay leaves. Bring to a boil, turn heat to medium low and simmer for 20-30 minutes.

4. Check to make sure butternut squash is tender, check for salt and pepper, add more if needed. If all is good pull soup of the heat and add the parsley. Stir to combine.

5. Serve piping hot, garnish with crispy bacon and sage. Drizzle with olive oil and a sprinkle of Parmesan cheese.

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*Basic beans

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1. Cooking your own beans is easy, cheaper and healthier! Soak three cups of your favorite beans in water overnight (at least 20 hours). For this soup I would suggest white beans, garbanzo beans, or I used these gorgeous adzuki beans I scored at the farmers market this summer.

2. Drain the beans, place them in heavy bottom pot and cover with enough water to cover about two inches above the beans. Throw in a finger long piece of kombu (kombu is a sea vegetable that helps tenderize the beans and adds minerals. You can find kombu at most health food stores or asian markets). Bring beans to a boil and let boil for 5 minutes, skim any foam that forms on the top. Then turn down heat to medium low, place lid on the pot and simmer for 1 hour to 1 1/2 hours depending on the beans. You’ll need to check them, you do this by taking one out and lightly smashing it with your finger, if it does this effortlessly they are done.

3. When done, turn off heat and let them cool. Drain. Ready to use!

Nutrition:

Beans- Adzuki beans are not only high in protein but easier to digest than most beans. Surpassed in importance by the soybeans. Adzuki beans are an excellent source of fiber and protein. They are also rich in vitamins, folic acid, B3, a very good source of B1, B6 and B2. Rich in high levels of trace minerals molybdenum, copper, manganese and zinc. In addition to supplying high levels od soluble fiber and protein the trace mineral molybdenum which is necessary for the production of an enzyme called sulfite oxidase, one of the most important enzymes in a liver detoxification pathway called sulfoxidation. Poor sulfoxidation is associated with neurodegenerative diseases such as Parkinson’s and Alzheimer’s disease and with inflammatory conditions, including rheumatoid arthritis, delayed food sensitivity, multiple chemical sensitivities, and diet-responsive autism. Food is so powerful, eating a variety and an abundance of plant-based nutrient dense foods is vital for a happy healthy life.

Love:

I am a sucker for soup, especially this time of year. The first time I made this soup was for Sunday dinner with friends a week before we left for Italy, the best part is that I had just attended our last farmers market of the season and ALL my ingredients were local! The whole time I was in Italy I yearned for a bowl of soup, I couldn’t wait to get home and make another batch of this Bean and Bacon Soup w/ Crispy Sage. Soup to me is love, love for veggies, love for beans and love for a bowl of warmth. I have mentioned before that I think soup is the perfect lunch, I made it for this last weeks lunches. This soup is portable, full of vegetables, protein and light put filling. This batch made so much I froze some for one of those weeks I might just need a break from cooking. Soup is love. Whip up a pot and love and sit back and ENJOY!

Summer Sides- Potato Zucchini Bake & Raw Corn Salad

30 Monday Jul 2012

Posted by in salad, seasonal, Side dish

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Food:

Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubed (farmers market)

salt and pepper to taste

Directions:

1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots, cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until the top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge Honey Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.

The ‘Big’ Salad

14 Monday May 2012

Posted by in beans, dressing, salad, seasonal

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Food:

The Big Salad

Spinach, chopped (in season)

Arugula

Roasted Chickpeas (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt- bake 400 degrees for 30-45 min.)

Beets, roasted or raw and diced (in season)

Asparagus, roasted and chopped (in season)

Peas, steamed (in season)

Parsley, chopped

Clifford Farms Bacon, chopped (local, I bake mine @375 for 15 minutes)

Avocado, diced

Goat cheese, crumbled (local)

1. Toss lightly all of the ingredients into a BIG bowl. Season with a squeeze of lemon, salt and pepper.

2. Dress with your favorite salad dressing. Here are two you might try,

Hummus Dressing or Tomato Vinaigrette

Nutrition:

Spinach, beets, asparagus and peas are all in season right now. When the Downtown Farmers Market opens June 9 these will be some of the first seasons picks. Local, seasonal produce is the best bang for your bite. Take advantage and make this salad!

Love:

When I was a kid I would spent hours in the kitchen making these very elaborate salads with iceberg lettuce, tomatoes, cucumbers, radishes and anything else I could get my hands on. Plus, I would make my then signature dressing of oil, vinegar, lemon salt and pepper. I loved those salads! They are what sustained my childhood. Now days I still love salads but I think my taste buds have grown up a bit, no more iceberg!  Last week when I was at a loss on what to make for dinner I thought ‘why not a BIG salad?’ and Viola! dinner was done. We enjoyed these all week, the color of the beets, peas and asparagus, the crunch from the crispy chickpeas and the creamy tart flavor of the goat cheese took our senses to a whole other level. With the weather warming up this was the perfect meal to enjoy outside in the backyard, and the bonus is that I prepped all the ingredients at the beginning of the week so they were ready to go each night. I hope this inspires you to make your own BIG salad, ENJOY!

Quinoa w/Spring Veg and Miso Dressing

31 Saturday Mar 2012

Posted by in dressing, quinoa, seasonal, vegan

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Food:

Quinoa w/Spring Veg and Miso Dressing

3/4c. cooked quinoa

1/2c. petite peas, steamed, fresh or frozen

8 stalks fresh asparagus, steamed, chopped in half

1/4 avocado

gomashio, for seasoning

1. Combine all the ingredients in a good size bowl, sprinkle gomashio over the top.

Miso Dressing:

1/2c. fresh lime juice

1/4c. rice wine vinegar

3 tsp. sesame oil

1 tsp. chili oil

1 garlic clove, chopped

1 inch ginger, peeled and grated

2 scallions, chopped

2 T. + 2 tsp. miso paste

1/3c. olive oil (coconut oil would be nice to)

Directions:

1. All of the ingredients except the olive oil go into the food processor. Pulse until combined, scrape down sides. With the motor running add the olive oil. Store in the refrigerator. Serve over quinoa w/spring veg or anything else you would like.

Nutrition:

Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in the Cosmo Hippie kitchen)

Asparagus- Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus- WOW! Talk about a super food. Builds red blood cells and protects against cancer.

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Avocado- They reduce the risk of heart attack and stabilize blood sugars, they aid in blood tissue regeneration. Avocados are high in protein, phosphorus, magnesium, calcium and manganese.

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich source of minerals, it tones and cleanses the body of toxins and metals such as radiation and mercury! It also helps the body assimilate good cholesterol and break down the bad. (A staple in the Cosmo Hippie kitchen)

Love:

If you are a Cosmo Hippie Chef follower then you know I LOVE quinoa, when you eat a mostly vegetarian cuisine quinoa quickly becomes your best buddy. Bill-y and I even love it for breakfast. The great thing about this dish is that it is seasonal, so Spring I use peas and asparagus, in the Summer I use tomatoes and cucumbers, in the Winter I use baby bok choy and edamame- avocado always shows up for the party. This dish is easy, delish and you can see from the nutritional tid bits a power house in the healthy department. To health and happiness, ENJOY!

Roasted Bell Pepper Tapenade

03 Saturday Mar 2012

Posted by in appetizer, Side dish, vegan

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Food:

Roasted Bell Pepper Tapenade

3 orange bell peppers, roasted, skins and seed removed*, chopped

1/4c. purple onion, chopped

1 large garlic clove, chopped

1/4c. parsley, chopped

1/4c. olives, chopped (I used green olives that I got at Tony Caputo’s)

2 T. capers

2 T. olive oil

2 T. balsamic vinegar

salt and pepper to taste

Directions:

*How to roast peppers: Turn the broiler in your oven to high. Place the peppers on a baking sheet, when oven is ready place the baking sheet on the rack in the oven as close to the broiler without touching. Set a timer for 5 minutes, then rotate. Do this a total of four times (20 min) until all the sides of the pepper are charred. Watch carefully!!! Take the charred peppers out of the oven and place in a paper bag, close and let cool about 10 minutes. Take the peppers out of the bag and remove the skin, pull off stem, clean out the seeds. Use in whatever recipe calls for roasted peppers.

1. Place your roasted bell peppers in a medium size dish.

2. In a separate bowl mix purple onion, garlic, olives and capers. Add this mixture to the roasted bell peppers. Next add the chopped parsley.

3. Add the balsamic vinegar and olive oil to the above ingredients. Mix well and season with salt and pepper. I served mine with Homemade Goat Milk Ricotta Cheese and bread (this would be great over pasta). Enjoy!

Nutrition: 

Bell Peppers- Bell peppers are one of the most nutrient-dense foods available, it a good source of a large number of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid and vitamin B6. They are also a good source of phytochemicals with exceptional antioxidant activity. The substances in bell peppers has been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes.

Parsley– Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.

Olives- Olives are a healthy fat containing an excellent source of oleic acid an omega-9 monounsaturated fatty acid. They are also a great source of vitamin E. Olives are a staple in Mediterranean areas where people don’t consume a lot of animal fats, thus getting the most out of these super healthy fats.

Love:

I was looking for something easy and fresh to go with the Homemade Goat Milk Ricotta Cheese I was attempting to make for our Oscar’s party on the couch. I make a version of this dish with fresh tomatoes in the summer, but during the winter the only tomatoes I want to eat are the ones I canned in the summer. The roasted bell peppers worked great, I used orange bell peppers because red bell peppers and I don’t get along. As I was posting this recipe I thought how good this tapenade would be over pasta with the Goat Milk Ricotta crumbled over the top, I’ll have to try that next.

P.S. This will make a great dish in the summer because we can roast the peppers on the BBQ! I can’t wait!

CSA- Community Supported Agriculture

20 Monday Feb 2012

Posted by in seasonal

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Do you want to meet your local farmers? Do you want to get fresh, local, sustainable produce? Be apart of a CSA, Community Supported Agriculture (CSA) consists of a community of individuals who pledge support to a farm operation through purchase of “shares” in the season’s production. CSA shares include everything from fruits and vegetables, to poultry, beef, eggs and more!

Here is the link csautah.org, hope to see y’all there!http://csautah.org/images/stories/CSA%20Utah%20Open%20House%20Full%20Page%20Flyer.pdf

Cauliflower- Mac and Cheese Style

22 Sunday Jan 2012

Posted by in seasonal, Side dish

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Cauliflower ready for cheese sauce!

Food:

Cauliflower- Mac and Cheese Style

1 lrg. head of cauliflower, stem and leaves removed cut in half and then slice both sides in 1/2 slices

1c. milk (I used unflavored coconut milk not canned, Use whatever kind of milk you have)

1/2 fresno chile, chopped (fresno chiles are like jalapeno’s but red and have a sweet heat)

1/2 lrg. purple onion, chopped

2 cloves garlic, chopped

2 T. butter

2 T. whole wheat flour (if gluten intolerant sub w/gluten free flour such as buckwheat flour)

1c. reserved water from steaming

1c. sharp white cheddar, shredded (I used Beehive Cheese, local, Full Moon)

1/4 tsp. salt

1/4 tsp. onion powder

1/4 tsp. fresh ground pepper

1/4 tsp. paprika

a few fresh grates of nutmeg

Olive oil (for topping)

-topping-

1 1/2c. bread crumbs (I used high-five fiber bread crumbs, if you have a gluten intolerance sub w/ almond meal- I haven’t tried it but I can’t see why it wouldn’t be great)

1/4c. grated Pecorino or Parmesan cheese

1/4c. chopped parsley

-mix altogether and set aside

1. Start by steaming the cauliflower for 5 minutes. I place a steamer basket in a medium pot, I fill the bottom of the pot with about 1 1/2c. water. Turn the stove to medium, when the water begins to boil place the lid on the pot and steam for 5 min.

2. When the cauliflower is done steaming, remove the lid and let cool to the touch before you place the steamed cauliflower in a baking dish. (Choose one that will fit the cauliflower comfortably.) Arrange the cauliflower in the baking dish and set aside.

3. Let’s make the sauce! Start by placing a saucepan over medium heat and melt the butter, saute the onion, fresno chile and garlic for just a few minutes. Next sprinkle in the flour and whisk for 1 min. Then whisk in the milk, and preserved water from steaming, whisk until smooth. Add the seasonings to the smooth mixture and let simmer until just thickened. Take the sauce off the heat and add the cheese, stir to melt. Taste to check salt and pepper and add more if needed.

4. Pour the lovely cheese sauce over the prepared steamed cauliflower. Sprinkle on the topping and drizzle with olive oil. Bake @350 for 30 mins. Serve hot! Enjoy!

Cauliflower is ready for the oven!

Nutrition:

Cauliflower- One cup of raw cauliflower is an excellent source of vitamin K and vitamin C and is a very good source of fiber, potassium, phosphorus and B vitamins. Caulifower and other cruciferous veggies like broccoli, cabbage, and kale contain compounds that may help prevent cancer. They increase the activity of enzymes that disable and eliminate carcinogens.

Cheese- Cheese contains a high concentration of essential nutrients, in a particular high-quality protein and calcium, as well as other nutrients sush as phosphorus, zinc, vitamin A, riboflavin and vitamin B12.(Courtesy of ‘The Encyclopedia of Healing Foods’)

Love:

The only way I can keep my sweet husband Bill-y on an eating for health plan is to treat him to dishes like this from time to time. It was the perfect dish in the middle of the week when he needs a dinner that feels like a splurge. I served it along side a huge spinach/arugula salad that I topped with pomegranate seeds and pumpkin seeds. It was a fun dish and my sweetie was happy to eat his veggies even if they were covered in cheese! Remember cauliflower is a great winter veg.

Wild Salmon and Veggies- It’s What’s For Lunch

16 Monday Jan 2012

Posted by in dressing, Fish

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Mmm...Lunch

Food:

Wild Salmon and Veggies

I made 8 lunch containers, 1 for Billy and me Mon-Thurs, I am going to just give the amounts for one container.

4 oz baked wild salmon (I baked the salmon in the oven for 20 minutes @400 degrees the salmon was a little room temp)

1/4c. forbidden rice

1/4c. steamed peas

1/4c. steamed edamame

1/4c. Sunbridge sunflower sprouts (they are a local grower here in Ut, they have great food items)

Dressing: Cilantro Miso Vinaigrette

1. Measure all the ingredients into your favorite lunch container with a lid. Place in the fridge until ready to eat.

2. When ready to eat, drizzle the dressing on the wild salmon and veggies and EAT!

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Peas- Peas are lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates and fat. They are a good source of protein, B vitamins and a variety of minerals including phosphorus, manganese, magnesium, potasium and iron. (Courtesy of ‘The Encyclopedia of Healing Foods’ by Micheal Murray, N.D.)

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down bad. (Staple in my house) (Courtesy of ‘Clean Food’ by Terry Waters)

Forbidden Rice Forbidden Rice is a black. During the Ming Dynasty in China, black rice was fed only to the emperors. It was referred to as “longevity rice” or “tribute rice” and was believed to ensure good health and a long life. Black rice is rich in antioxidants, low in fat and high in fiber. It is a nutritionally balanced food. In addition, its dark purple hue adds a wonderful color to any meal. (A new staple in my pantry)

Love:

Every week is a new challenge for me to create meal plans that are balanced and healthy, dinner seems to be the most indulgent meal of the day so I need lunch to pack a powerful nutritional punch. The last two weeks for lunches we have had the Azuki/Aduki Bean and Kabocha Squash which is a nutritional powerhouse but I was ready to switch things up, it didn’t hurt that I had a huge Wild Salmon fillet begging to get out of my freezer. This is a simple dish that can be made for lunch or dinner- you decide. ENJOY!

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Creamy Cauliflower Pasta

14 Saturday Jan 2012

Posted by in pasta, vegan

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Creamy Cauliflower Pasta

 Food:

Creamy Cauliflower Pasta Serves 6

1 head cauliflower, cut into florets

1 lb. whole wheat pasta

1/3 c. extra virgin olive oil

4 garlic cloves, thinly sliced

1/2 c. dry white wine (if you’re not a drinker, start! j/k- sub with veggie broth)

1 1/2 T. chopped fresh oregano

1/4 c. kalamata olives, pitted and chopped (or whatever kind you like, I like green cerignola olives from Tony Caputo’s)

1 t. red-pepper flakes

4 sprigs parsley, stemmed and chopped (I use a bit more, I like parsley)

salt and pepper to taste

1/4 c. shredded Asiago or Parmesan cheese (about 1oz.) (if vegan omit cheese or sub w/vegan cheese)

*variation- add small can drained and chopped tomatoes to the skillet when you add the wine. (I do this and love it, I used my own canned tomatoes)

Directions:

Bring a large pot of salted water to a boil over high heat. Add cauliflower and cook for 5 mins, or until tender. Remove with a slotted spoon to a medium bowl, reserving the water. Cook the pasta according to directions in the reserved water. Drain and transfer to a large serving bowl.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and cauliflower and cook for 5 mins, stirring and breaking the cauliflower into bite size pieces. Add wine, oregano, olives, red-pepper flakes (and tomatoes is using) and cook for 3 mins or until the cauliflower is very tender. Add parsley and season with salt and pepper to taste. Pour over pasta and toss to coat well. Top with cheese.

Nutrition: 

Cauliflower- As an excellent source of vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. Researchers have determined that the sulfor aphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall. (Courtesy of WHF)

Whole Wheat Pasta-  Unlike traditional pastas made of refined durum wheat, or semolina, whole-grain noodles don’t lose their bran and germ during processing. Bran, the outer skin of a whole grain, and the germ, or embryo of the grain, carry considerable healthful fats, protein, antioxidants, B vitamins, minerals, and fiber. One of these minerals, magnesium, increases the body’s sensitivity to insulin, which may help to lower the risk of diabetes. And dietary vitamin E, folate, and fiber may reduce the risk of heart disease. Another thing high-fiber diets might do is drive down harmful glucose, insulin, and fat levels in the blood. (Courtesy of Cooking Light)

Love:

I love this recipe because it’s fast, easy, healthy and will feed a crowd. I recently made it for one of our holiday hangouts with the friends and everyone enjoyed it including the kids, YAY! Home Run! Cauliflower is a winter veg and my Whole Foods has had it on sale, so it’s been a great winter dinner dish. We like to toss in some fresh spinach or arugula for that extra green veggie punch. This recipe came from of my favorite cookbooks ‘Simply Organic’ by Jesse Ziff Cool- a Cookbook for Sustainable, Seasonal and Local Ingredients. Try it, you’ll love it. ENJOY!

Vegetable Minestrone

15 Tuesday Nov 2011

Posted by in soup, vegan

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I LOVE SOUP! I think soup is the perfect meal for lunch, well really anytime but especially during the cold months when you need just a little hug of warm soup in the middle of the day. Last week I made Lentil Stew (recipe is on the blog) but this week I went for Vegetable Minestrone. I appreciate the protein coming from the white beans (that I made instead of buying canned… I swear their easy) and the abundance of vegetables, also bean and veggie soups are good to your waistline, at this time of year that’s a blessing in my book. Enjoy!

-Vegetable Minestrone-

1 medium onion, chopped
4 cloves garlic, chopped
4 carrots, diced
2 zucchini, diced
1/2 c. leafy celery tops, chopped
3-4 c. cooked white beans (you can use 2 14oz. cans of cannellini beans, making your own is an extra step but worth it)
1 jar of my canned tomatoes, crushed up with your hands (you can use 28oz can of whole tomatoes, I like the Eden brand)
1 bunch of kale, chopped
2-3 c. savoy cabbage, chopped (savoy cabbage is milder in flavor and texture than your traditional green cabbage)
1 quart veggie stock
1 1/2 c. water
Olive oil
Salt and pepper
*optional- Parmesan or Romano cheese rind

-Directions-

1. Start by heating some olive oil in a big soup pot over medium heat, when you can smell the oil add the onions and start to saute. Saute for just a few minutes and add the carrots, celery and garlic. Saute for just another few minutes (maybe 5 minutes). Season with salt and pepper.
2. Next add the zucchini and season well with salt and pepper, toss around and saute until the zucchini starts to soften just a bit, maybe another 5 minutes. Next add the tomatoes, broth, beans and rind if using, bring this mixture to a boil and reduce back to medium heat. Simmer for 20 minutes.
3. The last 5 minutes add the kale and cabbage, stir in until it starts to wilt, add the water and top with the lid and let simmer for those last few minutes. Remove the lid and taste for salt and pepper- add more if needed.
4. Serve hot with a drizzle of olive oil, grated cheese and a slice of bread, or divide into lunch containers for the week.