Spinach-Basil Green Minestrone Soup Recipe

Ingredients: 2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 2 stalks of celery with leaves, chopped 2 cloves of garlic, finely minced 1 medium zucchini, diced 1 bay leaf 1 can cannellini beans (or other white bean) 1 can garbanzo beans (chickpeas) Sea salt and freshly ground pepper 8 cups organic free-range chicken broth ½ pound green beans, trimmed and cut into 1-inch pieces 10 ounces spinach, stems removed and coarsely chopped, or chard ½ cup grated Parmesan or Romano cheese (optional) ¼ cup chopped fresh basil (or parsley) Procedure: Heat a large pot over medium high heat. Add the oil then add onions, celery, garlic, zucchini, and the bay leaf into the pot Sauté for 2 minutes, Season with salt and pepper to taste. Sauté for 3-5 more minutes, stirring frequently. Next add the white beans, garbanzo beans, and chicken broth to the pot. Cover and bring to a boil.  Add green beans and cook for 8 minutes, (until just tender). Stir in spinach to wilt, about 1 minute. Stir in cheese if desired and serve in soup bowls. Top each serving with basil (or parsley). (Adapted from Healthy Recipes for Your Nutritional Type)

Spinach-Basil Green Minestrone Cooking Tips

Minestrone soup is best cooked using locally grown, organic vegetables, as these are loaded with nutrients and vitamins, and are not contaminated with pesticides and fertilizers.
You’re lucky if you grow your own fresh spinach or basil in your backyard or garden, because healthy living is just within your reach. When harvesting spinach, pick the green, fresh-smelling outer leaves. The remaining leaves will keep the plant growing, and maintain a season of harvest. Avoid using spinach leaves that are water-soaked, wilted, or have yellow patches.²
Wash spinach carefully, pat it dry, and store it in the refrigerator. Aside from mixing it in soups, I recommend serving spinach fresh or steaming it lightly.³
Smaller basil leaves contain the most flavors, so you have to be particular in picking the ones you use. Harvested basil leaves can be preserved by placing it in a water-filled glass, but do not refrigerate it.⁴
You can also dry basil leaves. Simply heat your oven to 140 degrees Fahrenheit and prepare the basil leaves on baking sheet. Turn off the oven and place it in the pan for 20 minutes. Let the leaves cool, and store it quickly in a tight lipped bottle or Ziplock bags. Store it away from sunlight.