Minestrone verde

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Since I think we’re all so sick of this winter that we’re even sick of complaining about it, I’ll list 3 things that are actually good about this weather (in the whole glass-half-full spirit):

1. I bought some snowshoes this year and have definitely gotten my money’s worth. I take Ruby snowshoeing in the park near our house. She loves it and never seems to get cold. Watching her race around while grabbing mouthfuls of snow melts my almost-frozen heart. Here she is in action:

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2. Stuck inside => manicures. My nails have never looked so good. The latest is Essie Lilacism:

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3. Cold winter weather means one thing in our house: Soup! I have tried a bunch of new recipes this winter and this one is definitely my favorite! It’s warm and also a little spicy thanks to the salsa verde topping. It’s sure to warm even the coldest fingers and toes.

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Minestrone Verde, serves 3-4, adapted from The Healthy Chef

-1 large leek
-3 celery stalks
-2 T olive oil
-4 cups vegetable broth
-2 cups water
-2 small zucchini
-1 bunch tuscan kale
-1/2 t salt
-1 cup frozen peas
-1 cup frozen broccoli florets
-1 cup frozen asparagus tips
-Optional topping: Avocado and Salsa verde (recipe below)

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Let’s do this: 
First, slice up the white and light green portion of the leek and slice the celery.

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Heat up the olive oil in a large pot. Add the leek and celery and saute for about 4 minutes or until the leek and celery are soft.

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Chop up your zucchini.

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Cut out the inner vein from the kale and discard. Roughly chop the leaves.

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Add the broth, water, zucchini, kale, and salt to the pot and bring to a simmer for about 10 minutes.

Add the frozen peas, broccoli, and asparagus. Simmer for about 5 more minutes.

Top your soup with avocado and salsa verde and try not to complain about the 6 inches of snow accumulating outside…

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Salsa Verde:

-1/2 bunch fresh basil
-1/2 bunch fresh parsley
-2 cloves garlic
-1/2 t salt
-3 T lemon juice
-6 T olive oil

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Combine all ingredients in a blender and process for about a minute. Before:
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After:
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7 thoughts on “Minestrone verde

  1. Jeff F. says:

    Yum! Ita definitely soup weather – roasted some butternut squash myself!

    Question – do you make your own veggie stock ?

  2. Looks delish. I made some more lentil butternut squash from Healthy Running Mom yesterday. I will try this one. Do you think I could do the salsa verde from a jar. You know I stink at making those homemade. Also, why frozen instead of fresh?? Thanks! Love the snow pic of Ruby!

    • Molly says:

      I’m sure you could use the salsa verde from a jar! the fresh is pretty good though, I have to say. You could also eliminate it completely and just top with avocado.
      I used frozen because it was easier and always in season :)

  3. Stacy says:

    I made this and it is delicious!!! The salsa verde was really easy and the lemon offered a nice zest. To get a protein boost, I ladled it over some quinoa. Super tasty!

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