PESTO MINESTRONE SOUP WITH PASTINA
Gluten Free, Dairy Free + Vegan Optional
Here’s why you want to eat MIZUNAHere’s why you want to eat MIZUNA:
Mizuna (and all dark leafy greens) have the same goodness to offer our bodies: They’re great for weight loss, PMS symptoms, joint inflammation + joint pain, hot flashes, hives, and snoring. Dark leafy greens are also a thyroid’s “best friend”, helping it function better. It’s mood boosting; helping you feel light and uplifted. Additionally, it’s great for someone mired in confusion and bewilderment.
And last, but most importantly, eating dark leafy greens (often) teaches us to make room for patience and thankfulness for our lives, ourselves and others.
Ingredients
2 tablespoons extra-virgin olive oil
1 onion diced (about 1 ½ cups)
2 stalks celery diced (about 1 cup)
2 cloves garlic minced
2 cups diced zucchini from about 2 small or 1 medium zucchini
1 cups shredded kale or Tuscan kale
1 cup of Mizuna - diced (without the stems)
1 cup cut green beans about ½ inch pieces, frozen is fine
15 oz. canned chickpeas drained and rinsed
15 oz. canned cannellini beans drained and rinsed
8 cups vegetable broth
1 ½ cup pastina -gluten free
¼ cup pesto store-bought or homemade
kosher salt and black pepper to taste
extra olive oil, parmesan or Romano cheese (vegan options if preferred), and fresh ground black pepper for serving
lemon wedges for serving, optional
Directions
First, sauté celery and onions in olive oil in a large pot until soft. Then add the garlic and sauté until fragrant. Add all the veggies and beans, stir to coat, and pour in the broth.
Bring to a boil, then stir in the pasta. Cover and simmer for 10 minutes or so until the pasta is fully cooked. Then, stir in the pesto and add salt and pepper as needed. As an optional final step, I like to go in with a few pulses with my immersion blender, to give the soup a bit more body.
*Modified recipe from Elizabeth Lindemann, BowlOfDelicious.com, dark leafy greens information: Life Changing Foods, Anthony William
