Get Well Soon Soup

It's flu season, cough season, phlegmy-snotty season and I am impenetrable!  My husband on the other hand, did not have his onion/garlic shield of armor up so I threw together this soup to get him back to normal, quicker. It's chock full of everything that your body needs to heal and heal fast; greens, garlic, onion, broccoli and chiles.

Kidney beans, kale, broccoli and tons of garlicky vegetables simmered in a light tomato broth. Serve with thick slices of toasted crusty bread and feel instantly better.

Get Well Soon Soup
serves 4
2 tbl extra virgin olive oil
2 carrots, small dice
1 celery stalk, small dice
1 yellow onion, small dice
5 garlic cloves, minced
salt and pepper
1/2 tsp red pepper flakes
2 cups broccoli florets
1/2 bunch kale, roughly chopped
1-15oz can kidney beans, drained and rinsed
4 cups vegetable broth
2 cups water
2 tbl tomato paste

Saute the carrots, celery and onion in olive oil until tender, 7 minutes. Add the garlic and season with salt, pepper and red pepper flakes. Add the broccoli, kale and kidney beans. Once the kale has wilted, add the broth, water and paste.
Bring to a boil, reduce to a simmer and cook for 30 minutes over medium heat. Taste and season with salt and pepper.

Minestrone in Roasted Acorn Squash

What's better than hearty soup in a bowl you can eat as well? Nothing!

Cannellinni beans, carrots, green beans and red potatoes in a roasted tomato broth, simmered with fresh thyme and served in a sweet, roasted acorn squash.

Minestrone

2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 small red potatoes, medium dice
3 garlic cloves, minced
1 cup chopped chanterelles
2 tbl fresh chopped thyme
1 tbl sea salt
1 tbl pepper
1 tsp red pepper flakes
1 tbl dried rosemary, crushed
1 cup green beans, cut into 1/2" pieces
1-15oz can cannellini beans, drained and rinsed
1-15oz can fire roasted tomatoes
4 cups vegetable broth
4 cups water

2 acorn squash
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tsp sea salt
1 tsp pepper
1 tsp dried thyme

Preheat the oven to 450. Line a baking sheet with foil. Cut the acorn squash in half. Cut the bottoms of each of the squash off a bit to make the squash sit flat. Spoon out the guts and seeds on the inside. Drizzle all 4 halves with olive oil and maple syrup. Sprinkle evenly with salt, pepper and thyme. Roast for 30 minutes.

In a large stock pot, heat the oil over medium heat and saute the onions until soft and translucent, about 4 minutes. Add the carrots, celery and potatoes and cook until they start to soften, 10 minutes. Add the garlic, chanterelles and thyme and saute until the garlic is fragrant, 4 minutes. Add salt, pepper, red pepper flakes, rosemary and green beans and toss to coat. Cook 4 more minutes. Add the beans, tomatoes, broth and water, scraping the bottom of the pot to release the flavors that have stuck to the bottom. Bring to a boil, then reduce the heat and simmer for 30 minutes. Taste to season for more salt or pepper.