Minestrone Soup

Minestrone Soup

Yield: 6-8 servings

Prep: 10 min

Cook: 20 min

Ready: 30 min

Ingredients

• 3 cups chicken or turkey diced

• 1 pound uncured turkey Polish sausage

• Chicken stock – 1/2 to 1 gallon – find my recipe HERE

• Tomatoes, 1 quart – I use what I have canned

• 3 cups of kale or Swiss chard

• 1 cup chopped bok choy

• 1 large yellow onion

• 3/4 cup celery, peeled and diced

• 2 cups diced zucchini

• 2 cups sliced mushrooms

• 1 cup sliced leeks

• 1 cup sliced carrots

• 4 cloves smashed and chopped garlic

• 1/2 teaspoon of black pepper

• 1 tablespoon dried oregano or a handful of fresh oregano

• 1 teaspoon of dried basil or 5 leaves of fresh basil

• 1/2 tablespoon coriander

• 1/2 tablespoon thyme

• 3 bay leaves

• 1/2 teaspoon rubbed sage

• 3 cups cooked Cannelloni beans (I usually cook my own)

• 6 tablespoon coconut oil

• 3 tablespoon organic butter

• Salt to taste

Instructions

1. In a large stock pot, heat the oil and butter over a med-high heat and add the onion, leeks, mushrooms, garlic, carrots, bok choy, celery and kale/chard. Cook for about 5 minutes.

2. Add the tomatoes, stock, beans, zucchini and seasonings and cook for another 5-7 minutes. Finally, add the meats and allow the flavors to integrate for another 10 minutes. Serve.