Make My Ageless Antioxidant Vegetable Soup This Weekend

Make my ageless antioxidant vegetable soup this weekend. I think you’ll love it! Let me give you a little secret. If you’re not into cooking or don’t like chopping veggies, you can use a bag of diced veggies from the grocery store and still have a great soup. 😉

To have an ageless body, you need to pay attention to what you eat. The cleaner you eat, the clearer your brain and the more energy you have to get through your day. Plus you sleep better when your body doesn’t have such a tough time digesting your meal.

If you’re ready to have an ageless body, click on the eBook cover to the right to get started or click here!

Today I have a recipe for you that you can make over the weekend.

Last night I made the most amazing soup. Even my friend, who never has a meal without meat, ate a big bowl and said it was the best meal he’d had in a while.

Clean Eating

Clean eating is another topic that came up more than a few times in the sessions of Your Ageless Life and Business Telesummit. Lisa Crisalle and Jane Barlow both have businesses in the health, nutrition and wellness industry. It’s also something that is a cornerstone to my lifestyle. We all touched on this topic in our sessions.

I freeze my soup in portioned containers. I got 12 portions out of this recipe.

The best part is that it’s filled with all kinds of antioxidants from the veggies. You have protein from the kale and beans, and the cheese garnish if you aren’t vegan.

You could also substitute spinach or chard if you don’t have kale. And if you want more protein, you can substitute 1/2 cup of quinoa or lentils for the pasta. Or throw in a can of another type of beans. You’ll find this recipe is very flexible!

This is a recipe where you can change out the veggies, the spices, basically make this recipe your own. I used what I had gotten in my organic veggies box on Wednesday.

Here’s my Ageless Antioxidant Vegetable Soup:

• 1 large yellow onion, diced 
• 3 medium carrots, diced
• 2 stalks celery, diced
• 2 Tbsp olive oil
• 2 zucchini, diced
• 2 summer squash, diced
• 1 small head of broccoli, cut in small pieces
• 2 cups green beans, cut into 1-inch pieces
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 6 cups water
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1/4 cup chopped fresh parsley
• 2 tsp Italian seasoning
• 1 tsp sugar
• Salt and black pepper, to taste
• 1/2 bag of elbow macaroni or small pasta shapes
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 1 large bunch chopped fresh kale, thick ribs removed
• Grated parmesan or aged manchego cheese, for garnish (omit or use vegan parmesan if making vegan)

Directions:

In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 10 minutes, until softened.

Add in zucchini, squash, broccoli, green beans and saute 2 minutes, then add garlic and cook 5 minute longer.

Then add in vegetable broth, water, tomatoes, tomato paste, pasta, parsley, Italian seasoning, sugar, season with salt and pepper to taste and bring mixture to a boil covered, then reduce heat to medium and allow soup to gently boil, uncovered for about 30-40 minutes.

Now add garbanzo beans and kale and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.

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