Will Chicken Soup really keep the doctor away?

Soup could quite possibly be the ultimate secret for staying healthy!

Contrary to frying or roasted foods that lose much of their nutrients in the cooking process, foods that are put in soups conserve much of their natural nutrients and vitamins.  Does it need to be “Chicken” soup…no.  In fact, a straight vegetarian soup is actually much higher in vitamins.  Adding beans to soup is the “meat” of the soup.  Beans are so incredibly good for you!  High in protein, high in fiber and very filling.  All soups in general though are good because they help restore the necessary water balance, which in turn helps keep our blood pressure (and salt content) under control.  Soup, especially if made organically, has anti-inflammatory effects and can help lessen the symptoms of a cold or flu.   Soup is also very economical.  In the winter, which for Portland Oregon seems to have officially started, I try to make a big pot of soup every week.  We eat the soup for dinner on Monday and have enough left for not only another meal later in the week, but also a lunch or two thrown in!  Just change the side dish!  The first night serve it with crusty hot bread, the second night, serve with a side salad.  Put cup sized servings in plastic ware and take to the office for a lunch that your office mates will be envious of when they catch the aroma!  So I have indeed officially started my soup making for winter and made an incredible Minestrone this week.  I am ending this week’s blog with that recipe for you to make at home. 

Here’s to health and very happy eating!!

                      MINESTRONE SOUP

4 slices Pancetta – chopped (omit if you want vegetarian)

1 celery stick – chopped

1 carrot – chopped

1 onion – chopped

2 tsp. crushed red pepper flakes

1 bell pepper, red, orange or yellow – chopped

4 cloves fresh garlic – minced

¼ C. Sherry

1 large can crushed tomatoes

8 C. Chicken or vegetable broth

Small bunch of fresh thyme or rosemary – wrapped in string

2 bay leaves

1 can northern white beans – drained

1 can pinto beans – drained

2 slurps of Worcestershire sauce

2 slurps of balsamic vinegar

1 dash of sugar

1 zucchini – chopped

1 yellow squash – chopped

(You can replace squashes with any other veges!)

6 oz. Tinkyada Brown Rice Pasta Shells (or regular pasta shells)

1 small pkg. fresh spinach – chopped

EVOO (Extra virgin olive oil)

S & P

Parmesano Reggiano

Saute in olive oil Pancetta until limp and slightly done.  Add celery and carrot and sauté for 5 minutes.  Add onion & pepper flakes and sauté until all are lightly browned, about 10 minutes.  Add pepper and sauté another 5 minutes.  Add garlic and sauté for 2 minutes.  Deglaze pan with sherry and scrape up all bits.  Add tomatoes, broth, herbs, beans, Worcestershire sauce, balsamic and sugar.  Bring to a simmer and cook slightly covered for about 45 minutes.  Add squashes and pasta and simmer until pasta is done, about 12 minutes.  Add spinach and drizzle of EVOO and stir.  Turn off stove and let sit for 5 minutes and ladle into soup bowls.  Top with freshly grated Parmesano Reggiano and serve with hot crusty bread or a salad.

Bon Appetit!