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Hardy Minestrone Soup

Hardy Minestrone Soup
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Yana Ibrahim
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Yana Ibrahim

Yana is a Fitness Coach, Pre/Post Natal Trainer & Yoga instructor in San Francisco. She has a degree in Sports & Exercise Science from Edith Cowan University in Perth Australia and is an ACE Certified Personal Trainer; Pre & Post Natal Fitness Coach and Certified Yoga Instructor.

With over 10 years of experience in sports and fitness, over 4 years as a Class 2 soccer/football referee in Singapore, Yana brings an abundance of knowledge and real sports experience to her clients. You can inquire about her training or yoga services at www.XodusFitness.com
Yana Ibrahim
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My husband and I bought a juicer a while back and were looking at the amount of leftover pulp thinking “there must be something we can do with this?”

So I started looking up ideas for what to do with leftover Pulp. I found some really cool recipe for inspiration.

Recently I made a Kale, Apple, Celery, Carrot, Ginger juice (find the recipe here) and was looking for a dish that could utilize the various flavors and Minestrone came to mind.

The flavors fit perfectly and the added fiber and nutrient density made a much more robust soup. It was very thick and hardy, and gave my family a healthy and filling dish without being wasteful.

Here’s the recipe:

Minestrone soup with Kale Juice pulp

Kale Juice RecipeIngredients:

1 medium yellow onion (diced)

2 cloves garlic (diced)

2 cups of juice pulp

3 cups of diced fresh tomatoes (or one 26oz can)

5 cups of chicken or vegetable broth

3 cups of cooked kidney beans

2 sliced hot sausage links (you can sub this out for other type of ground meat)

1 tsp of thyme/oregano/basil (or italian seasoning)

1 tsp of cumin powder

1 tbsp coconut oil

Salt and Pepper for seasoning

Instructions:

  1. Heat coconut oil in as saute pan on medium/high heat.
  2. Add onions to pan and let cook until onions are translucent.
  3. Add garlic to the pan and cook for 1 minute.
  4. Stir in the juice pulp and cook on medium heat for 10 minutes.
  5. Add the tomatoes, broth, herbs/italian seasoning and cumin.
  6. Bring to a boil and let simmer for 15 minutes.
  7. Remove half of the soup first, blend in a blender (preferably a Vitamix or similar blender) and then add it back to the pot.
  8. Add the cooked kidney beans and hot sausage links (if adding uncooked ground meat, please add 15 minutes cooking time)
  9. Season with salt and pepper to taste.

 

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Yana Ibrahim Yana is a Fitness Coach, Pre/Post Natal Trainer & Yoga instructor in San Francisco. She has a degree in Sports & Exercise Science from Edith Cowan University in Perth Australia and is an ACE Certified Personal Trainer; Pre & Post Natal Fitness Coach and Certified Yoga Instructor. With over 10 years of experience in sports and fitness, over 4 years as a Class 2 soccer/football referee in Singapore, Yana brings an abundance of knowledge and real sports experience to her clients. You can inquire about her training or yoga services at www.XodusFitness.com