It’s been rainy and dark lately and that puts me in the mood for soup!! I wanted to make a healthy Paleo soup, no rice, no noodles, no beans!! Luckily my garden is over-run with awesomeness and I was able to pick almost all of my ingredients. To top it off, this soup is hardy enough to serve my hardworking husband for lunch or dinner.
Roasted Tomato Minestrone soup. Paleo Style!
1 dozen large heirloom tomatoes, about 1 pound each. Quartered
3 Tablespoons Olive oil
2 Cloves garlic, minced
3 Tablespoons Gluten free Worcestershire
Salt and pepper to taste
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4 Large carrots
3 Ribs of celery
1 Onion
1 Bell pepper
1 Medium to large zucchini (because we all have extra zucchini right now!)
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1 Bay leaf
1 Quart green beans
2 Cups kale or cabbage (I used Trader Joes frozen kale)
Preheat oven to 375 degrees. In a small bowl combine olive oil and garlic, set aside. Place tomatoes cut side up on a foil lined baking sheet, drizzle with olive oil mixture and Worcestershire. Generously cover with salt and pepper. Roast in the oven for 1 hour until edges darken.
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- Ready for the oven!
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- Roasted and delish
While your tomatoes are roasting and your house is beginning to smell delicious, begin to chop your veggies and toss into a cast iron or heavy pot. Add a small amount of olive oil, just enough to keep from sticking. Sauté over medium heat for 20 minutes, stirring occasionally. Turn heat to low.
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- I especially like this one.
When the tomatoes are done, allow them to cool until you can handle them with your fingers. Peal skins and cores off tomatoes and discard (or feed to chickens). Carefully pour ALL tomatoes and the glorious juices into the sautéed veggies pot. Add bay leaf, kale or cabbage or both and green beans. Cook over low heat for an hour. Then devour. Additionally you can top with fresh parmesan cheese.
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- Get in my Belly!
Now, I did not can this because I wanted some soup in the fridge for the busy rainy week to come however if I was to can it, I would double it, (because if your going to can something, can ALOT of something:) Pressure can it for 90 minutes at 15 pounds of pressure. Makes about 12 pints or 6 quarts (Please follow your pressure canners manufacture instructions)
