Tuesday, December 24, 2013

Minestrone with Kale

Vegcookbookclub December 2013 ~  

Color Me Vegan:   This soup recipe is in the "Rainbow" section of the cookbook; but I had to take a picture of this brilliant "green" parsley. I usually just use dried parsley in my recipes but for this I bought this lovely bunch of organic parsley. It keeps for a couple of weeks when I store it this way in the fridge. I trim off the ends of the bunch, stand it in a glass of water and cover it lightly with the plastic produce bag. I change the water once or twice and it stays nice and fresh.

Kale, cannellini beans, bay leaves and fresh parsley.

I used lacinato (dinosaur) kale for this. It's a little less bitter and blends more smoothly into the soup.    
I've made another version of minestrone from Betty Goes Vegan. Now I can say I prefer this one. It has less ingredients and even tastes better. The only seasoning in the recipe is garlic, parsley, bay leaves, salt and pepper. I added a teaspoon of my Italian seasoning and it was perfect.

This made a big pot of soup so I froze the leftovers for a quick future meal. 

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