There is an Italian restaurant here in Vancouver that has the most delicious minestrone soup. Every time we go there we would ask the owner for their minestrone recipe to which he smiles and make a joke about giving us the recipe in exchange for my sister’s hand in marriage.
A few months ago he reluctantly told us “it is not the recipe that makes the soup it’s the quality of ingredients and a little love”.
I took his advice and came up with my own recipe.
1 Tablespoon olive oil
1 medium red onion (cut into ½ inch pieces)
2 stalks celery (sliced crosswise)
1 small bulb fennel (cut into pieces)
2 carrots (diced)
2 cloves of garlic (finely chopped)
1 can whole tomatoes – 35 ounces (crushed)
8 cups no-sodium vegetable stock
1 & ½ cup cannellini beans cooked
1 & ½ bunches kale leaves (thinly sliced about 4 cups)
2 cups forbidden black rice (cooked)
2 tablespoons rice vinegar
Salt & pepper & ginger to taste
Heat oil in an 8-quart stockpot over medium high heat.
Add celery, onion, fennel, garlic, ginger, and carrot and cook stirring occasionally for about five to ten minutes.
Add tomatoes and it’s juices, stock, cannellini beans, and season with salt and pepper.
Increase heat to high and bring to a boil.
Reduce heat and simmer for about 10 minutes till ingredients melds and marry. Stir in vinegar, kale and black rice.
Turn off heat, serve and enjoy.
1 cup of this delicious soup is about 25grams of carbohydrates.