Our natural living group gathered this weekend for our monthly potbless. I love gathering with other real foodies to share a nourishing meal. I can’t tell you what a relief it is to be at a food sharing event and not have to watch my children like a hawk to make sure they don’t get some offending food stuff; or battle the younger ones after they’ve already snatched some junk food. I appreciate the community we have here and look forward to it ever growing and learning together. After asking my friend’s daughter on what dish to bring, we settled on an Italian vegetable soup, using what produce is in season here now. Here’s the creation:

photo credit

Tuscan Soup

(Enough to feed a small army)

Ingredients:

• 3/4 gallon chicken stock, preferably homemade
• 1 quart stewed tomatoes, preferably home canned and organic
• 4 cups lima beans, soaked and cooked
• 1-2 cups quinoa, soaked in acid medium first for about 15 minutes and rinsed (to help eliminate any bitter aftertaste)
• 4 carrots, chopped
• 1 onion, chopped

• 4-6 garlic cloves, pressed or minced
• swiss chard – 1 1/2 large bunches, chopped
• kale – 4 cups, chopped (could also use beet tops or any other seasonal green)
• 4 TB Herbes de Provence (I used Frontier’s)
• Pink (or Real or Celtic) salt to taste

Method:

• 1. Using a large stockpot, add all ingredients but the greens.
  2. Bring to a simmer and allow to cook until quinoa is cooked – taste and add salt as needed.
  3. Add as many greens as you can possibly fit into the pot, cook them down a little and more if possible. 
  4. Cook until the stems on the greens are soft, but not mushy.
  5. Serve with some aged Italian cheese.
     

Pair with a fresh, garden salad with the Creamy Italian Dressing, some Ginger Apple Kefir, and enjoy with good friends and family.