Pumpkin Minestrone
One Pot Pumpkin Minestrone
One of the reasons fall is my favorite season is because I love cozying up on the couch with a big bowl of soup on a chilly day. I absolutely love making and experimenting with soup recipes. Soups are perfect in so many ways. Soups have such a high nutrient content from cooking vegetables in a broth, when many nutrients can be lost in other high heat cooking techniques. Their high water content from broth & vegetables can also help satisfy your appetite and keep you hydrated.
Minestrone was always my favorite soup growing up so its no secret its my favorite now. I took my traditional Minestrone recipe & took it to the next level with a pumpkin twist. Pumpkin is high in vitamin A which functions as an antioxidant to reduce the risk of many chronic disease. It’s packed with other vitamins that help boost immunity, protect eye sight, is nutrient dense, and low in calories.
This recipe also provides you with incredible immune boosting & antibacterial herbs.
Sage has antimicrobial properties. This means they keep infectious bacteria, viruses, and fungi at bay.
Nutmeg contains calcium, iron, potassium, manganese, etc., which are all essential for various functions in the body.
Garlic has antimicrobial properties, is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients important for immune function.
Ingredients: *This recipe makes 4-5 servings.
1 tbsp EVOO
1 sweet onion minced
3-4 large carrots chopped
3-4 celery sticks chopped
1-2 tbsp minced garlic
1/2 tsp dried Nutmeg
1/2 can ( 1 cup) Joval Crushed Tomatoes
Salt & Pepper to taste
1/2 cup Pumpkin Pure
1 Bay Leaf
2-3 leaves Fresh Sage
3-4 cups Bone broth or Mineral broth
1 jar of Joval Kidney Beans (soaked, rinsed, cooked)
1-2 handfuls of Kale
Optional: Fresh herbs, or gluten free pasta such as BANZA.
To make:
Heat a stock pot with EVOO until hot. Add onions until translucent.
Next add garlic, celery, carrots, garlic, and nutmeg. Stir for a minute or two continuously.
Next, add broth. You can use vegetable broth, bone broth, or my homemade mineral broth.
Stir in pumpkin pure, tomatoes, salt & pepper, bay & sage leafs.
Simmer on medium heat with the lid on for 15-20 minutes, or longer on low.
Rinse & drain Joval kidney beans. I use Joval because their products are soaked prior to making. Add the kidney beans to the soup, stir then add kale.
Serve with Simple Mills Almond Flour Crackers, eat as is, or add your favorite gluten free pasta. I added Banza Rotini to this recipe.
Optional: Sprinkle with hemp seeds or fresh herbs.
