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By A s
YUM!!!
Scrumptious soups and
casseroles all year around
Though nothing can beat cuddling up with a warm bowlful on a chilly night, soups and
casseroles arent only for the winter months. They are great for batch cooking, makes
great leftovers, and will also give you a great nutrient boost. There are however plenty
of recipes available, and not all of them are healthy for you. This Clean Eating Soup
Guide will provide you with 40 scrumptious recipes, that are not only delicious but
are also healthy, nutrient dense and perfect for your clean eating plan. These healthy
recipes will with certainty become staples all year long.
Stop dreaming, start achieving!
Love Ashy
Makes
5 cups
Ingredients
Method
Water
Soak the beans overnight to reduce cooking time and help them cook
more evenly. Empty the dry beans in a bowl. Before soaking, pick through
the beans and discard any shrivelled or unappealing beans. Cover the
beans with a few centimetres of water and leave them on the counter.
Aromatics:
Drain the beans from their soaking water and rinse them gently under
bay leaf
water. Transfer the beans to a Dutch oven or other heavy cooking pot. Add the
1/2 onion
Method
Water
Once boiling, skim off any scum that may have risen to the surface and
stir in 1 teaspoon salt.
Aromatics:
bay leaf
Reduce heat to low and simmer until the beans are tender, about one
and a quarter to one and a half hours. Remove your pan from the heat,
1/2 onion
discard your aromatics and set the beans aside without draining them.
Method
Serves
4
Heat the oil in a large saucepan over medium heat. Add the onion
and capsicum and cook, stirring, for 10 minutes or until onion softens
finely chopped
slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the tomato, fish stock, saffron, bay leaf and lemon rind. Bring to the
boil. Reduce heat to low and simmer, covered, for 15 minutes or until
Add the fish and cook, uncovered, for 5 minutes, or until fish is just
cooked.
Ladle the soup among serving bowls. Sprinkle with basil and season
with pepper. Serve immediately.
NOTES: You can use ocean perch, morwong, blue-eye trevalla, warehou
or redfish fillets for this recipe as all these fish are rich in omega-3 fatty
acids. To give the soup more variety, use a combination of two or three
types of fish.
10
Method
Serves
4
Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 tea-
spoon cumin and saut 3 minutes. Stir in tamari sauce and cook 1 min-
Heat the oil in pan. Add 3/4 teaspoon cumin, chopped onion, coriander,
Add tofu mixture, tomato paste, and next 5 ingredients (paste through
11
Method
Serves
6
salt reduced
1 small brown onion, finely chopped
Bring to boil over high heat. Reduce heat, cover, and simmer for 10
minutes.
jalapeo chillies
Pink Himalayan salt, to taste
Add the fish, prawns and squid. Simmer, uncovered, for 10 minutes or
snapper or barramundi,
until the fish flakes, the prawns curl and turn pink, and the squid turns
opaque.
Ladle soup into serving bowls and serve sprinkled with coriander.
12
13
14
Serves
4
Ingredients
Method
Cucumber Soup
1Place cucumber, yoghurt, mint, green shallot, lemon rind and lemon
juice in the jug of a blender and blend until almost smooth. Taste and
season with salt and pepper.
Transfer to a large bowl and place in the fridge for 1 hour to chill.
To make the salsa, combine the prawn, tomato and mint in a bowl.
Divide the soup among serving bowls and top with fresh mint and salsa
to serve.
15
16
Method
Ladle hot soup into serving bowls and serve with choy sum, mushrooms,
17
Serves
4
Ingredients
Method
Marinade
measuring cup. Combine flour and almond milk in a small bowl, stirring
Soup
minutes). Add prawn and marinade, and cook 5 minutes. Stir in 1 table-
with a whisk. Add to pan, reduce heat, and simmer until thick (about 5
spoon lime rind, 1 tablespoon coriander, and salt.
18
19
20
Serves
10 -12
Ingredients
Method
In a large pot, heat about a teaspoon of olive oil over medium heat for
about one minute. Add the onion and garlic and saut until onion is
translucent.
Add the carrots and celery and saut for about 5 minutes.
Add the chickpeas, herbs, and vegetable broth. Cover the pot and bring
to a boil.
Once it is boiling, lower to a low simmer, and return the lid to the pot,
but leave a crack open to let air escape.
Let the soup simmer for about 30 minutes.
Remove from heat.
Use an immersion blender, or blend in a blender in batches, to pure
until smooth.
Stir in yeast flakes until wanted consistency.
Add salt and pepper to taste.
NOTE: Yeast flakes have a cheesy flavour and can be used to sprinkle on
salads, sandwiches or soups. They can also be used to make cheese-like
sauces. They are a good source of B vitamins, including B12. They can be
found in health food stores or at Coles.
21
22
Method
Serves
4-6
In a large pot, saut the onion and garlic in oil for about 5-6 minutes
over medium heat. Add in the celery and saut for a few minutes more.
Stir in the bay leaf and the spices (cumin, chilli powder, coriander,
paprika, cayenne). You can add half the spices and add more later if
you prefer.
Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a
boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes,
until lentils are tender and fluffy.
Stir in kale or spinach and season to taste adding more spices if you
wish.
23
Serves
6-8
Ingredients
Method
To prepare your beans, place beans, bay leaves, minced chillies and 5
cups water in a large saucepan, cover and bring to a boil. Once boiling
skim off any scum that may have risen to the surface and stir in 1
teaspoon salt.
Reduce heat to low and simmer until the beans are tender, about one
and a quarter to one and a half hours. Remove your pan from the heat,
discard your bay leaves and set the beans aside without draining them.
As your beans near tenderness, you may start your soup.
Heat your olive oil in a Dutch oven over medium high heat until
shimmering but not smoking.
Add your onions, celery, carrots and a half teaspoon of salt, stir to coat
and cook until the vegetables are tender and slightly browned, about
10-15 minutes.
Reduce your heat to medium low and add your garlic, red pepper flakes
and cumin. Cook, stirring frequently, for 3 minutes.
Next, add your cooked beans with their cooking liquid and your broth
and increase the heat to medium high. Bring the soup to a boil, then
reduce the heat to low and simmer, uncovered, stirring occasionally, for
20 minutes.
Now, remove 1/3 of the soup and blend (either in a blender or in a
separate bowl with an immersion blender) until smooth. Return the
blended soup to your pot along with the corn. Simmer on low until the
soup is heated throughout, then remove from the heat and stir in your
lime juice. Add salt and pepper to taste.
24
25
26
FISH MINESTRONE
Ingredients
2 tbsp. coconut oil
2 leeks (white part only), thinly sliced
2 celery stalks, thinly sliced
3 small carrots, thinly sliced
1 1/2 L (6 cups) boiling chicken or
vegetable stock, salt reduced (or water)
2 small zucchini, thinly sliced
150g green beans, thinly sliced on an
angle
400g borlotti beans, cooked
4 (about 70g each) red mullet fillets (or
any white fish fillet)
Flat-leaf parsley leaves, to garnish
Serves
6
Method
Heat the coconut oil in a large saucepan and cook the leeks and celery
over medium-low heat for 5 minutes or until soft. Add the carrots and
the boiling stock or water and bring to the boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes.
Add the zucchini, green beans and borlotti beans, and simmer for 5
minutes or until the beans are heated through and the vegetables are
just tender.
Slip the fish fillets into the soup and simmer for a further 5 minutes.
Season with salt and pepper, then ladle the soup into bowls, placing
the fish on top.
Scatter with parsley and serve.
27
28
Method
Serves
8
pieces
6 cups green cabbage, chopped
29
Method
Serves
4
pieces
1 tsp. chilli powder
30
31
32
Method
Serves
6
Melt coconut oil in a Dutch oven over medium-high heat. Add onion,
carrot, celery, and garlic to pan and saut 10 minutes or until lightly
browned.
Stir in tomato paste and cook for 1 minute. Stir in water and cook for
another minute.
2 cups water
1 tbsp. chopped fresh or 1 tsp. dried
Add potato and next 7 ingredients (potato through bay leaf) and bring
thyme
Add fish. Cover and simmer 10 minutes or until fish flakes easily when
33
34
Method
Serves
4-5
drizzle
2 skinless chicken breasts
Heat half the oil in a frying pan. Season the chicken and brown real-
ly well on both sides. Remove to a plate. Tip a mug of water into the
pan and simmer, scraping up all the browned bits. Tip this liquid into a
pieces
Put the remaining oil, the vegetables and coriander stalks in a big
saucepan. Gently cook until the vegetables are softened about 5 mins.
Stir in the spices, turn up the heat, and cook for a few minutes. Stir
in the harissa, followed by the tomatoes, the chicken, stock cubes and
lentils.
Top up the jug of chicken juice to 500ml with water and add this too.
Bring to a simmer, cover and cook for 30 mins.
Lift the chicken from the soup and shred finely using a couple of forks.
Return to the soup with the lemon zest and juice, and season to taste.
Ladle into bowls with a dollop of yogurt and the coriander leaves.
35
Serves
4
Ingredients
Method
(about 1 cup)
1 1/2 tsp. ground cumin, divided
Add tofu and 3/4 teaspoon cumin and saut for 3 minutes. Stir in tamari
sauce and cook for 1 minute or until liquid evaporates. Remove tofu
Heat the oil in pan. Add 3/4 teaspoons cumin, chopped onion, coriander,
Add tofu mixture, tomato paste, and next 5 ingredients (paste through
chilli powder
garlic); stir well. Add water, beans, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 30 minutes. Stir in apple cider vinegar.
Place cottage cheese and white wine vinegar in a food processor and
mix until smooth.
Spoon chilli into bowls. Top each serving with coriander and a small
amount of the smooth cottage cheese mix.
36
37
38
Method
Serves
4
Heat oil in a large non-stick skillet over medium-high heat. Add onion
pieces
1 tsp. curry powder
39
40
Serves
8
Ingredients
Method
Add onion and saut for 3 minutes or until tender. Add broth and next
2 cups water
6 ingredients (through bay leaf). Bring to a boil and then reduce heat
Place one-third broth mixture in blender or food processor; process until smooth. Place pured mixture in a large bowl. Repeat procedure twice
with remaining broth mixture. Return pured mixture to pan. Warm soup
over low heat for 5 minutes or until thoroughly heated. Remove from
heat, and stir in lemon juice.
Place cottage cheese and white wine vinegar in a food processor and
pulse until smooth.
Combine 1/2 cup soup and the smooth cottage cheese, stirring with a
whisk. Divide soup evenly among each of 8 bowls. Top each serving with
1 tablespoon cottage cheese mixture.
41
CHICKPEA STEW
Serves
4-6
Ingredients
Method
Heat oil in a large non-stick skillet over medium-high heat. Add onion
Add lemon juice, cumin, black pepper, chickpeas, and tomatoes and
bring to a boil.
Place cottage cheese and white wine vinegar in a food processor and
42
43
44
Serves
4
Ingredients
Method
Place vegetable juice, salt, ground red pepper, half of red tomatoes,
and garlic in a blender and process until smooth. Pour pured tomato
Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup capsicum,
Stir in remaining 1/3 cup cucumber, 1/4 cup capsicum, and yellow
Heat a large grill pan over medium-high heat. Add some coconut oil to
pan. Add prawns to pan and grill 2 minutes on each side or until done.
Remove from heat.
Ladle about 1 3/4 cups soup into each of 4 bowls. Top each serving with
125g prawns, 2 tablespoons yoghurt, and 1 1/2 teaspoons of basil.
45
46
Serves
6
Ingredients
Method
Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with
salt and cook, stirring once or twice, until no longer pink on the outside,
about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
Add onion to the pot and cook, stirring often, until just beginning to
brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if
Add 2 cups of the chicken broth and tomatoes, increase heat to high
taste (optional)
and stir to scrape up any browned bits. Add the rest of the broth and
bring to a boil.
Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about
4 minutes. Stir in beans, the reserved pork and any accumulated juices.
Simmer until the beans and pork are heated through, about 2 minutes.
47
48
Method
Serves
4
beans, cooked
stirring to crumble.
Bring to a boil and then reduce heat, and let simmer for 5 minutes.
49
TURKEY VATAPA
Serves
6
Ingredients
Method
Heat oil in a Dutch oven over medium-high heat. Add onion and
garlic and saut for 2 minutes. Add ginger and jalapeo and saut for 30
seconds.
1 cup water
800g diced tomatoes
Stir in water, tomatoes, and chicken stock. Bring to a boil. Cover, reduce
chopped
ground.
50
Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer and cook for
5 minutes, stirring occasionally.
Stir in parsley, coriander, juice, salt, and black pepper.
Garnish with coriander sprigs, if desired.
51
52
Serves
10
Ingredients
Method
2 bay leaves
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan
and bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans
Heat oil in a large skillet over medium heat. Add capsicum, chopped
(about 3 medium)
stirring frequently.
Stir in cumin, dried oregano, and fresh oregano and cook for 2 minutes,
stirring frequently.
Remove from heat and let stand 10 minutes. Place vegetable mixture in
a blender and add remaining 1/2 cup water. Pure until smooth.
Add vegetable mixture, stevia, and salt to beans and let simmer for 10
minutes, stirring occasionally. Discard bay leaves.
Combine avocado and juice and toss gently.
Place cottage cheese and white wine vinegar in a food processor and
pulse until smooth.
Ladle 3/4 cup bean mixture into each of 10 bowls. Top each serving with
about 3 tablespoons avocado mixture, about 3 tablespoons red onion,
2 tablespoons chicken breast, about 1 1/2 tablespoons coriander, about
1 1/2 tablespoons of cottage cheese mixture, 1 teaspoon pumpkinseed
kernels, and about 1/2 teaspoon jalapeo pepper.
Serve with lime wedges, if desired.
53
54
Method
Serves
8
Shell the prawns, and then fry the shells in the oil in a large pan for
about 5 mins. Add the onion, fennel and carrots and cook for about 10
reserved
mins until the vegetables start to soften. Pour in the chicken stock and
2 carrots, chopped
apple juice, and then add the tomatoes, fish stock and paprika. Cover
Blitz the soup as finely as you can with a stick blender or food processor,
then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve, as this will give the soup its velvety
texture.
To Serve
150g silken tofu
Tip back into a clean pan, add the prawns and cook for 10 mins, then
on (optional)
Fennel fronds (optional)
To serve, gently reheat in a pan with the silken tofu. If garnishing, cook
the 8 prawns in a little coconut oil.
Spoon into small bowls and top with the prawns and snipped fennel
fronds.
55
Serves
6
Ingredients
Method
medium heat. Toast, shaking the pan frequently, until fragrant and
Heat oil in a large saucepan or soup pot over medium heat. Add leeks
Add the ground spices, garlic, ginger, salt and cayenne. Stir to combine.
Stir in cauliflower and cook, stirring, for 2 to 3 minutes. Add broth and
bring to a gentle simmer. Partially cover, reduce heat to maintain a
gentle simmer and cook until the cauliflower is tender, about 25
minutes.
Use a slotted spoon to remove about 1 cup of the cauliflower. Let cool
slightly. Chop into small florets.
Working in batches, pure the rest of the soup in a blender and return it
to the pot or pure in the pot with an immersion blender. (Use caution
when pureing hot liquids.)
Gently heat over medium-low heat, stirring in as much almond milk as
needed to adjust the consistency.
Add a squeeze of lime juice to taste.
Serve garnished with the reserved florets, almonds and chives
(or coriander).
56
57
Soup
Serves
8
58
Method
Toast coriander and cumin seeds with the pepper in a wok or pan over
medium heat for 1-2 minutes until fragrant, shaking pan to prevent
burning. Cool slightly. Grind to a fine powder using a mortar and pestle.
Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over
medium heat for 1 minute each side to toast slightly. Cool, then add to
mortar with remaining ingredients and pound with pestle until roughly
crushed.
Add 1 tablespoon water and use a stick blender (or transfer to a processor)
to blend to a paste. Store in an airtight container in the fridge for up to
2 weeks.
Heat the oil in your largest pan, add the onion and fry for 3 mins to
soften. Add the chicken and garlic, and cook until the chicken changes
colour.
Add the curry paste, coconut milk, stock, lime leaves and fish sauce,
then simmer for 12 mins. Add the chopped onion tops, chilli, green
beans, baby corn and bamboo shoots and cook for 4-6 mins, until the
beans are just tender.
Meanwhile, put the lime juice and basil in a narrow jug and blitz with a
hand blender to make a smooth green paste. Pour into the soup with
the sliced spring onion and heat through. Serve with lime wedges for a
light lunch or supper or as a make-ahead starter.
59
60
Serves
6
Ingredients
Method
Combine beef, LSA mix, parsley, salt, pepper, and eggs in a large bowl.
meatballs and cook on each side until nicely browned and transfer to
a plate.
Add the remaining tablespoon of oil to the pot with the onions, carrots,
cups)
and garlic. Cook 10 minutes, or until vegetables are soft. Stir in escarole
and drained
1.2 L chicken broth, salt reduced
Fresh basil, chopped, to serve
61
62
Method
Serves
6
Add cabbage, carrots, garlic, thyme, and pepper and cook 2 to 3 minutes.
1 cup water
1/4 cup tomato paste, no added salt
occasionally.
Mash half the beans with a fork. Add all the beans to the pot.
Heat through and serve.
63
Serves
5
Ingredients
Method
Coconut oil, to
Over medium-high heat, add coconut oil to a pot and add beef. Cook for
Add potatoes, green beans, carrots, onion, broth, tamari sauce, some
Natvia, Tabasco, lemon juice, Italian seasoning, and pepper to the pot.
Bring to a boil, then reduce heat and simmer, covered, about 15 minutes,
Add tomatoes and water (if needed) to the pot and return to a boil.
Water, if needed
64
65
66
EGGPLANT STEW
Ingredients
Method
In a large pot, add some coconut oil. Saut garlic, eggplant, leek and
1 tsp. pepper
desired consistency.
1 cup water
67
68
Serves
6
Ingredients
Method
8 red capsicums
Preheat broiler.
5 black peppercorns
3 thyme sprigs
1 bay leaf
Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten
with hand.
69
Serves
8
Ingredients
Method
Place split peas in a medium bowl. Wash with cold water until the water
70
71
72
Serves
4
Ingredients
Method
Heat olive oil in a heavy skillet over medium-high heat. Add onions and
salt.
Cover and cook 5 minutes. Uncover and add stevia. Cook, stirring fre-
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74
Method
Serves
8
Heat oil in a large saucepan over medium heat. Add garlic to pan; cook
5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1
1 cup water
cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer
10 minutes.
75
Serves
8
Ingredients
Method
2 red capsicums
discard seeds and membranes. Place pepper halves, skin sides up, on a
foil-lined baking sheet. Flatten with hand. Broil 15 minutes or until
blackened. Place in a paper bag and fold to close tightly. Let stand 10
minutes. Peel and chop. Set aside.
Trim tough outer leaves from fennel. Mince feathery fronds to measure
2 tablespoons. Set aside. Remove and discard stalks. Cut bulbs in half
lengthwise and discard core. Chop bulbs to measure about 4 cups.
Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek,
and next 3 ingredients (through salt). Cover and cook 10 minutes, stirring
occasionally. Add broth, water, and bay leaf. Bring to a boil. Cover,
reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach
and black pepper. Remove from heat and cover and let stand 5 minutes
at room temperature.
Pour half of fennel mixture into a blender. Remove centrepiece of
blender lid (to allow steam to escape).
Secure blender lid on blender. Place a clean towel over opening in
blender lid (to avoid splatters). Blend until smooth. Pour into a large
bowl. Repeat procedure with remaining fennel mixture. Return pured
soup to pan. Heat over medium heat 2 minutes or until thoroughly
heated.
Combine roasted capsicums, yogurt, lemon rind, lemon juice, and
ground red pepper in a food processor and process until smooth. Ladle
about 3/4 cup soup into each of 8 bowls and top each serving with 2
tablespoons yogurt mixture. Garnish with fennel fronds.
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78
Serves
8
Ingredients
Method
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan
Add curry powder and garlic to pan and saut 1 minute, stirring
constantly.
79
80
Serves
8
Ingredients
Method
Add the arrowroot mix into the sauted mushrooms, stirring constantly
at medium heat. Slowly add another cup of oat milk, salt and pepper.
81
82
RIBOLLITA SOUP
Serves
8
Ingredients
Method
Dice the tomatoes. Using a potato masher, mash half the beans into a
paste (add a bit of broth, if desired, to make mashing the beans easier).
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and
garlic. Cook, stirring, until translucent and tender, 2 to 3 minutes. Do
not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and
zucchini and the remaining 1 tablespoon oil. Cook, stirring, until nearly
tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
When the carrots and celery are nearly tender, stir in kale (or chard)
and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6
minutes.
Add potatoes, broth, water, the diced tomatoes, the bean pure and
whole beans, thyme and bay leaf.
Bring to a simmer over medium heat. Season with celery seed, crushed
red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon
salt.
Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15
to 20 minutes.
NOTES: Ribollita, a traditional hearty Tuscan soup, typically uses day-old
bread to add body and thicken the broth. This Ribollita recipe uses a
bean mash, which keeps the soup gluten-free and adds fibre. Garnish
with extra virgin olive oil or pepper.
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84
BORSCHT
Serves
8
Ingredients
Method
Heat oil in a large Dutch oven over medium heat. Add mushrooms to
thinly sliced
1 3/4 cups chopped onion
Add onion and cook for 6 minutes. Add celeriac, carrot, and parsnip
(celery root)
tomato paste. Add 7 cups water and chicken broth and stir well. Reduce
Stir in cabbage, potato, garlic, and beets and bring to a boil. Reduce
heat, and simmer 20 minutes or until vegetables are tender, stirring
occasionally. Remove from heat.
Place half of beet mixture in a blender. Remove centre piece of blender
lid (to allow steam to escape). Secure blender lid on blender. Place a
clean towel over opening in blender lid (to avoid splatters). Blend until
smooth. Pour into a large bowl. Repeat procedure with remaining beet
mixture.
Stir in vinegar, stevia, salt, and pepper to balance flavours in soup.
Whilst soup is cooling slightly, place cottage cheese and white wine
vinegar in a food processor and mix until smooth.
Ladle 1 1/2 cups soup into each of 8 bowls and top each serving with 1
tablespoon cottage cheese mixture and 3/4 teaspoon dill.
NOTES: The simplest way to peel celeriac is to remove the rough, knobby
skin with a sharp chefs knife.
85
Serves
8
Method
Mix tamari sauce, Tabasco and lemon juice together.
Combine turkey, LSA mix, egg, parsley, garlic, tamari mixture, fennel
seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to
firm up.
With damp hands, shape the mixture into 32 smaller meatballs (about 1
scant tablespoon each).
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add
the meatballs and cook, turning occasionally, until browned on all sides,
7 to 9 minutes. Remove from the heat and add chicken broth, stirring
gently to loosen any browned bits.
To prepare soup, heat 1 tablespoon oil in a soup pot or Dutch oven over
medium heat. Add onion, carrots and celery and cook, stirring, until the
onion is translucent, 7 to 9 minutes.
Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans,
escarole (or kale) and the meatballs and any juice. Bring just to a boil,
reduce heat to maintain a simmer and cook, stirring occasionally, until
the vegetables are tender, 20 to 25 minutes.
NOTES: This Italian Wedding Soup recipe is Italian comfort food at its
best, and this easy soup recipe lends itself to countless variations.
Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked beans for the white beans in
this healthy Italian wedding soup recipe. Refrigerate for up to 3 days or
freeze for up to 6 months.
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NOTES
88
NOTES
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B y A s h y B in
90
es
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