This week’s Sunday Supper theme is Healthy Green Recipes for St. Patrick’s Day, and I knew I had to share something featuring kale!
When I’m part of a CSA, I often turn to The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. This recipe uses winter vegetables including turnips, kale, and potatoes. If you are not fond of turnips you can substitute another root vegetable. One of the great things about minestrone is that it is SO adaptable.
Winter Minestrone with Turnips, Potatoes, and Kale
- 1/4 cup olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 stalks celery diced
- 4 cloves garlic minced
- 5 thyme sprigs or a dash of dried
- 1 bay leaf
- 2 tsp salt
- 1 small leeks chopped
- 1 lb turnips diced; I think I used one turnip and one watermelon radish, oops
- 1/2 lb potatoes diced
- 1 bunch kale
- 3 cups Great Northern beans
In a large soup pot, saute' the onion, carrots, and celery in the olive oil until golden brown.
Add garlic, thyme, bay leaf, salt, and cook 5 more minutes.
Add 3 C water and bring to a boil; add remaining vegetables and cook 15 minutes.
Add beans, 1 C liquid, and cook another 5 minutes.
The Verdict: I was quite surprised at how much flavor this soup had – and I didn’t even need to use any canned or boxed broth! I put a bit too much thyme in it (I’m guessing 2 Tbsp – a few tsp would have been plenty!) but it didn’t ruin it, surprisingly. DH loved it too and even had a couple of bowls before realizing there was no meat in it.
More Healthy Green Foods for St. Patrick’s Day
Healthy Green Main Meals
- Easy Broccoli Soup with Spicy Roasted Chickpeas by Sunday Supper Movement
- Kale and Brussels Sprout Frittata by Pies and Plots
- Roasted Cabbage Steaks by Recipes Food and Cooking
- Salmon with Pesto and Potatoes by Cooking Chat
- Spinach and Artichoke Dip Flatbreads by A Kitchen Hoor’s Adventures
- Winter Minestrone with Turnips, Potatoes, and Kale by Wholistic Woman
Super Green Side Dishes
- Catalan-Style Sauteed Swiss Chard by Caroline’s Cooking
- Honey Mustard Roasted Brussels Sprouts by That Skinny Chick Can Bake
- Oven-Roasted Fiddleheads with Capers and Lemon by From the Bookshelf
- Zucchini and Herb Salad with Tomato Vinaigrette by Hot Eats and Cool Reads
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I have been looking at my veggies wondering what to do… THANKS!!!! I really need to use them up!
The Local Cook
Glad I could be of help!
Okay, I need to follow up on this. We are just finishing up eating “Royal Winter Vegetable Soup” my 3.5 year old who does not normally go for greens really liked it. She was especially fond of the “Purple Princess Kale” that I added. My 1.5 y/o son who doesn’t eat much of anything finished almost half of his big bowl with lots of Mmmmm’s along the way. Anyway…this was a hit! Maybe it was the “royal” additions for my daughter but it was good! Thanks for a GREAT recipe that I have already been asked to make again!
The Local Cook
I’m so glad! And, what a great idea to call it Purple Princess Kale! That is so adorable.
She is a purple princess for Halloween and I had purple curly kale in the fridge… I am slowly figuring out when to connect two unrelated things for the families benefit 🙂
This sounds really tasty.
That is one of my favorite soups and so timely right now! Thanks for sharing it with simple lives thursday.
xo, Sustainable eats
Thank you for sharing this recipe! It was delish; I loved it, my fiance loved it, my coworkes loved it. It was easy, tasty, and I tried turnips for the first time. Hooray! Thanks thanks thanks!
The Local Cook
I’m so glad it worked well for you!
Barb @ A Life in Balance
Cool! I just posted a recipe for Minestrone, and never thought about other possible variations. Personally, I’m partial to thyme. I love it in almost anything.
What a yummy way to add more veggies into your diet! I was wondering what that red veggie was—I thought you found some crazy potato 🙂
ha! I do like purple potatoes :0)