There’s nothing like a bowl of comforting minestrone soup. Here it’s made with fresh ingredients to lighten up the recipe, provide important nutrients, and keep you satisfied.
Detoxifying arugula and daikon radish support liver health, while white beans add a dose of protein and fiber to keep you full long after you finish a bowl. But the best part of this recipe is the leeks. These vegetables are a member of the onion family, and they look like extra-large scallions with a white base and green tips. Leeks are wonderful for digestion and full of flavor and fiber, so be sure to use them rather than regular onions.
Two sliced hardboiled eggs, added right before serving. Place two eggs in a small pot and cover with water. Bring to a boil, then cover and simmer for 15 minutes. Remove from the heat, drain, and rinse with cold water, then peel and slice.
By Amie Valpone
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large orange or purple carrots, peeled, thinly sliced, and ends removed
- 1 large leek, thinly sliced and ends removed
- 1 cup frozen green peas, defrosted
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 2 quarts organic vegetable or chicken broth
- 1 BPA-free can white beans, drained and rinsed
- 1 large daikon radish, peeled, thinly sliced, and ends removed
- 1 tablespoon finely chopped fresh parsley
- 2 cups packed arugula
In a large pot, sauté the oil with the carrots, leeks, peas, sea salt, and pepper. Cook for 5 to 7 minutes or until tender. Add the broth and bring to a boil, then simmer for 20 minutes.
Add the white beans, daikon radish, and parsley. Cover and cook for another 5 minutes.
Remove from the heat, add the arugula, and season to taste with sea salt and pepper. Serve warm.
Yield: 2-4 servings
Photography by Amie Valpone
>>Amie Valpone is the founder of The Healthy Apple and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.