Friday, April 15, 2011

Spicy Minestrone

I've been making this "everything but the kitchen sink" Minestrone Soup a lot these days and it's just wonderful!
Feel free to add whatever you like ( or need to use up ) It's really easy!

Spicy Minestrone Soup
8 cups of good veggie broth
( I used 8 cups of water to 4 vegan bouillon cubes )
1 Tb olive oil
1 large onion diced
5 cloves of garlic minced
1 tsp dried thyme
1 tsp chili powder
1/2 tsp ( or more!! ) cayenne pepper
1 Tb cumin
handful of minced fresh herbs ( optional )
( I like thyme, basil and parsley )
juice of 1/2 lemon
1.5 tsp red wine vinegar
1 Tb soy sauce
1 can organic diced tomatoes and juice
4 cups shredded organic kale
1 cup of organic peas or celery ( or both... what the hell...)
2 large organic carrots diced
1-2 cups organic pasta ( depending on how much you really like in your soup )
1 can drained chick peas or kidney beans
Salt and pepper if needed ( I didn't need any! )
First, saute onion in 1 Tb oil until translucent then add garlic and saute until fragrant but dont' burn! Add broth, tomatoes, soy sauce, lemon juice and vinegar. Now add dried spices and bring to a boil. Once boiling add carrots and pasta. Once pasta is a la dente ( about 10 min )  add can of beans, green peas, celery, and kale. Boil until beans are heated through ( about a minute ).... Add fresh herbs and taste check to see if you need any salt and pepper.
{ Fresh local Maui kale. }

{ Some fresh stuff from our garden. }

{ Italian Parsley }

{ And some more goods...}

Have fun!! This makes a ton of soup too! Love it!


  1. Wow this looks so good...may be one of the best minestrone recipes ever. It is one of my favorite soups.

    That kale is gorgeous.

  2. Love it! This is so much like what I make all the time. In fact I made a soup last night with all the fresh csa veggies I got. I have those vegetarian bouillon cubes but keep forgetting to use them! Thanks for the reminder.