Just before the Holidays, we signed up for a weekly CSA (Community Supported Agriculture) delivery system from Garden of Eden. Honestly, it seemed like a 'no-brainer" to me. No need to figure out who's local and what's in season . . . No need to go grocery shopping at two stores to find the organic produce . . . and for twenty bucks a week?? Shooooot . . . Sign me up!
Last Friday, we received our first delivery. The delivered box was full of seasonal, organic vegetables straight from the farmers in my neighborhood. Not to mention, the owners were there to help! How cool is that?! That way if you already have certain vegetables in your box, they are more than happy to swap with you for something else! It costs about twenty dollars every week and COVERS your fruit and veggie needs. It's pretty much amazing and now I'm telling everyone to do it :D
Friday's delivery had some of the freshest collard greens I have ever seen! I was determined to make a soup with these beauties and this is what happened . . . My new, favorite vegan, gluten free soup! Keep scrolling for the recipe below!
WHAT YOU NEED:
SOUP POT
INGREDIENTS
Olive oil
Onion
Garlic
Thyme
Red-pepper flakes
Tomato paste
Collard greens
Organic diced tomatoes with juice
Crushed or pureed, organic tomatoes
Sea salt and fresh ground pepper
6 cups filtered water
PRINTABLE RECIPE
Minestrone with Collard Greens
VEGAN + GLUTEN FREE
serves 8
total time: 40 minutes
INGREDIENTS
- 1 Tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon red-pepper flakes
- 2 Tablespoons tomato paste
- 1 lb collard greens
- 14.5 oz or 1 can organic diced tomatoes with juice
- 14.5 oz or 1 can crushed or pureed tomatoes
- Sea salt and fresh ground pepper
- 6 cups filtered water
INSTRUCTIONS
- Heat oil over medium heat until hot.
- Add garlic and onion. Season with salt and pepper.
- Once onions begin to turn translucent, cover the onions with tomato paste.
- Add collard greens, thyme, and red pepper flakes until collards start to welt.
- Add tomatoes with juice, crushed or pureed tomatoes and filtered water. Bring to a boil and reduce heat. Cover and simmer until collards are tender, about 15 minutes.
- Season with salt, pepper and (optional) parmesan cheese.
STORAGE
- In an airtight container, store in the refrigerator for up to 4 days. May be frozen for 2-3 months.
