Rejuvenating Soup

When Nikki was visiting this weekend, I was telling her about my favorite soup to make and promised her I would post the recipe this week so here it is! I love this soup at anytime, but especially when I’m feeling run down. I just made it last night, but used spinach instead of kale… I have to say that it was still good, but I really missed the kale.  Whether you use kale or another green (I highly recommend kale), this soup will definitely leave you feeling comfortably full and rejuvenated!

All Natural Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 6 cloves (or more) garlic chopped
  • half an onion chopped
  • 1 large bunch organic kale (definitely want to go organic since kale is a member of the “Dirty Dozen“)
  • 2 cans cannellini beans (~15.5 oz cans aka the small ones OR 1 large can)
  • 1 32 fl oz box of all natural chicken stock + 2 cups of  either chicken stock/vegetable stock/good quality H20
  • 2 tablespoons apple cider vinegar
  • dash of hot sauce
  • 1 tsp cayenne pepper and/or red pepper flakes
  • 1 tsp oregano
  • sea salt & black pepper

How to:

  1. Heat oil in large pot
  2. Add onion & garlic
  3. Give the onion & garlic a good salt & peppering
  4. Stir 5 minutes to avoid burning
  5. Pour in chicken stock + extra stock/water
  6. Add veggies & beans
  7. Add a few dashes of apple cider vinegar and/or hot sauce
  8. Add oregano, cayenne/red pepper flakes, additional salt & pepper to taste
  9. Let simmer for 1 hour or longer
  10. Enjoy!

Healthy Italian Wedding Soup

Healthy Italian Wedding Soup

Here is a healthy twist on a classic from Dr. Walter Crinnion, author of Clean, Green & Lean: Get Rid of the Toxins That Make You Fat

(Serves 4)

  • ½ package lean ground turkey
  • 4 Jennie-O Italian Turkey Sausage links, sliced
  • Spike seasoning to taste
  • 1 teaspoon sea salt
  • 1 package gluten-free pasta spirals
  • 8 cups water
  • 32 ounces organic vegetable broth
  • 1 14½-ounce can organic tomatoes
  • 3 cups organic frozen spinach
  • 1 teaspoon onion powder

How to: In a large sauté pan, brown the turkey. Season with the Spike, drain, and set aside. Place the sausage in a sauté pan, season with the Spike, and brown. Add the sea salt to a large pot of water and bring to a boil. Stir in the pasta and cook according to the package directions. Drain the pasta and set aside. In a large soup pot, heat the water and the broth, tomatoes, and spinach. Add the turkey, sausage, and onion powder, and stir until a low boil is attained. Reduce the heat simmer and stir in the pasta. Cover, simmer for about 30 minutes, and serve.

(Reprinted by permission of the publisher, John Wiley & Sons, Inc., from Clean, Green & Lean, by Walter Crinnion. Copyright © 2010 by Walter Crinnion.)

Author Bio
Dr. Walter Crinnion is one of America’s foremost authorities on environmental medicine. A naturopathic physician, he is the director of the Environmental Medicine Center of Excellence at the Southwest College of Naturopathic Medicine in Arizona and chair of the Environmental Medicine Department. He is a close colleague of Dr. Peter D’Adamo, author of the monumental bestseller Eat Right 4 Your Type.

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