green minestrone

christalyn mentioned a recipe to me that she said was her favorite soup. i decided to make it, but as usual it turned into my own version of the soup.

ingredients(that i used):

• 2-3 tbsp coconut oil
• 1 whole sweet onion
• 5 celery ribs
• 3 cloves of garlic*
• 1 lb. baby potatoes
• salt, pepper, 1 bay leaf
• 1 bunch of swiss chard
• a can of great northern (white)beans*
• 1 quart of homemade chicken stock 
• pasta(preferably orzo/any small pasta) 
• 3 cups water
• fresh grated parmesan
• lemon zest*
• jalapeno hot sauce *
• olive oil*

(*= things i added to the the recipe) i also don't love fennel and didn't have it so i didn't add it. 

i think what keeps me organized while cooking is cutting everything beforehand so all the prep is over with before i start actually cooking. so that's my tip for you! before you turn the stove on, make sure everything is chopped and all the ingredients are sitting out on the counter ready for you. 

directions:

1. heat coconut oil in a large pot on medium low heat and saute the onion, celery, and garlic for 10 minutes with salt and pepper. 
2. add the potatoes, stock, and water, bay leaf and bring to a simmer. 
3. add the chopped swiss chard(next time i'm going to add kale as well) 
4. i let the soup simmer until the potatoes are softened or as long as i feel(an hour)
5. i actually separately cooked the pasta because i knew i was going to have leftovers and i wanted to be able to just pour the vegetable soup over some pasta and spinach(which wilts quickly). 
6. i top the soup with lemon zest, olive oil, jalapeno hot sauce, and parmesan cheese. 

if you have leftovers, the soup thickens up so you may need to add some stock or water to it when you reheat it.  it's a really hearty, filling soup!

i gave christalyn and iam some to try.