Guest Blogger: Lia Vacaaro
I could eat vegetable minestrone every single day. Soup is just one of those meals that I love to have any time of year that you can pack with a variety of vegetables. I grew up eating the best minestrone! So, I like to recreate it each season with different vegetables. If you have a garden where you grow tomatoes, there’s nothing like adding those fresh tomatoes to homemade minestrone.
In this minestrone, I used my favorite purple potatoes (I call them Lavender potatoes because it just sounds fancy) Penn’s Corner Farm Stand. Have you ever had purple potatoes? Many people have not even heard of them. They taste like a regular potatoes, not as sweet as a sweet potato, but they are packed with antioxidants. Colorful foods provide an array of nutrients our bodies need. The anthocyanins give them their beautiful color. So the more you eat the rainbow, the more nutrients you will provide your body.
Penn’s Corner Farm Stand Ordering is now opened, and ordering closes Thursday by 2pm! Give the Purple Potatoes a try and let me know what you think.
3 cups fresh spinach
5 c vegetable broth
1 1/2 c diced tomatoes
4 fresh basil leaves
1/4 c fresh chopped parsley
1/4 tsp hot pepper flakes
1 tsp cracked black pepper
2 tsp pink Himalayan salt
11/2 c cannellini beans
3 cubed (chopped) fresh zucchini
3 large purple potatoes, cubed 1/2″-1″ pieces
1 c red quinoa
Rinse all vegetables
1 clove minced garlic
In a large pot add vegetable broth and diced tomatoes on medium heat
Add chopped basil, fresh garlic, parsley, salt, pepper, and hot pepper flakes
Cook for 10 minutes
Add zucchini, beans and potatoes
Cook for 15 minutes on medium heat, stirring occasionally
Boil water and add quinoa
Cook for 5-10 minutes until soft
Set aside and cool (refrigerate until ready to add to soup)
Lower Soup to a simmer and cook for 45 minutes
Add spinach and quinoa
Cook for another 10 minutes, stirring occasionally
Set aside and serve, adding salt and additional basil/parsley as needed
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