The smoky flavor of this hearty vegetarian minestrone soup pairs well with collard greens and winter squash, and warms you up on a cold day.
Collard greens are often available at the store already chopped with the stems removed. You can replace the collard greens with kale. Both dark leafy greens are great plant sources of calcium. Kale won't take as long to cook so they should be added in the last 10 minutes of cooking instead of the beginning like the collard greens.
Kale: 1/2 cup cooked = 180mg
Collard greens: 1/2 cup cooked = 165 mg
You may find that you do not need to add much salt to the soup. The spices give it a depth of flavor and the broth contains sodium. Store bought broths will most likely have a higher sodium than a home made broth. Wait til the end to add salt and salt to taste. Making your own broth gives you control over ingredients. Make a batch of broth and then freeze it in quart size containers. To keep the recipe gluten free, use gluten free pasta or no pasta at all. To keep it vegan, use nutritional yeast instead of parmesan cheese.
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