This is heart warming and twist on the traditional Italian Peasant soup known to most as Minestrone. The fresh herbs always give a natural and exhilarating lift to any foods. In this soup… as in cooking in general… you will want the vegetables to be cut or chopped in a uniform size.
1/2 bunch Swiss Chard …chopped
1 large carrot..scrubbed and chopped
1 celery stock..chopped
3 garlic cloves ….chopped
2 Tablespoons Olive Oil
1 cup Fresh Organic Baby Spinach… chopped
1/2 cup green cabbage…chopped
1 large sweet potato..scrubbed w/ skin on…chopped
2 medium creamer.. white rose or purple potato …chopped
1/2 Gala or other sweet apple…chopped
1 fresh tomato or canned (prefer San Marzano) 28 ounce
1/2 teaspoon Cinzia’s Citrus Organic Spice
1/2 teaspoon Course Sea Salt or Pink Himalayan
1/4 teaspoon Black Pepper
Saute in Le Cruset or large pot the olive oil… onions… carrots…celery and apple for 2 minutes till translucent. Then add garlic and saute till flavors are released..1 minute then add the potatoes..(sweet and white) and saute till coated with oil and starting to sear (about 3 minutes) stirring to coat evenly. add the Swiss Chard.. Cabbage and Baby Spinach and 1/2 of the fresh herbs…stir till coated.
Add salt and pepper and Citrus Organic Spice Rub to the mixture and stir to coat evenly. Add 4 cups of vegetable, chicken stock or water and stir to incorporate.
*Adjust seasoning at this time..add more salt pepperor spice etc. to taste if needed.
Let come to a boil for 2 mins and then turn down to a simmer about 15-20 minutes or until the potatoes are tender but not mushy!
Laddle into large soup bowls and add the Turkey Meatballs then the fresh herbs to the top.
8 0unces Ground Turkey
1/2 teaspoon Citrus Organics Spice Rub
1/4 teasoon Sea Salt
1/4 teaspoon Pepper
Blend together and form into tiny balls (the size of a quarter)
Saute in 2 Tablespoons Olive oil until golden brown on all sides..
Make sure they are uniform in size to insure proper doneness. They should cook for about 7 -8 minutes on med/ high flame shaking pan back and forth occasionally. For quicker and more tender meatballs you may sear meatballs on each side and then when they turn golden brown add a tablespoon of water and invert the lid and they will steam. If doing this you must turn down the flame after you add the water and let simmer for another 3 mins or so.
*These may be added to your soup or soup can be served vegetarian style as well.