Mother Earth Living

Spring Greens: Homemade Minestrone Soup Recipe

Inspired by Southern cuisine, this Homemade Minestrone Soup uses antioxidant-rich collard greens and black-eyed peas to reinvent the wheel on this classic soup.
By Kris Wetherbee
April/May 2012
Add to My MSN

This Homemade Minestrone Soup Recipe is a classic Southern comfort.
Photo by Vladimir Semenov/Fotolia


Content Tools

Related Content

Love Your Basil: New Year Black-Eyed Pea with Lettuce Leaf Basil Pie

In the South we bring in the new year eating black-eyed peas. You should try my pie—it might even br...

Four New Flavors of All-Natural, Gluten-Free Soups

Bookbinder Specialties recently added four new flavors to their line of gourmet, ready-to serve glut...

Cooking with Green Garlic

Anyone who has ever grown garlic knows how delicious the green tops are in spring salads and perhaps...

Mediterranean Excellence: Antipasto Recipe

Try this tasty antipasto as a substitute for a fattening entrée.

Antioxidant-rich collard greens and black-eyed peas transport this classic soup with ingredients inspired by Southern cuisine. Cooking collard greens briefly (5 to 10 minutes) will help keep this flavorful, nutritional superstar at its best. To make this hearty soup vegetarian, omit the sausage and sauté vegetables in 1 to 2 tablespoons olive oil. HOMEMADE MINESTRONE SOUP SERVES 6

• 8 ounces turkey or chicken Italian sausage, sliced
• 2 large carrots, chopped
• 2 leeks, cleaned and chopped, white and light green parts only
• 2 celery stalks, chopped
• 1 to 2 hot peppers (such as serrano), seeded and finely chopped
• 2 garlic cloves, minced
• 1 bunch collard greens, chopped (about 4 to 5 cups)
• 4 cups low-sodium chicken broth
• 1 teaspoon oregano
• 1/2 teaspoon rosemary
• Scant 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 (15-ounce) can black-eyed peas, rinsed

1. In a large Dutch oven or pot, sauté sausage, carrots, leeks, celery, peppers and garlic over medium-high heat for 5 to 7 minutes or until vegetables are just tender and sausage is cooked through. Add collard greens and sauté for 1 minute.

2. Stir in chicken broth, oregano, rosemary, black pepper and tomato paste. Bring to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, for 4 to 8 minutes until greens are nearly tender.

3. Stir in black-eyed peas and heat through, about 1 to 2 minutes more. Serve Homemade Minestrone Soup while hot.


Kris Wetherbee is a contributing editor who lives and tends her herbs in western Oregon. 

Click here for the main article, Healthy and Delicious Spring Greens.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.