Looking back on the summer, I think we can all agree it was a rainy one here in Calgary! The one great thing about all the rain was that it allowed our home gardens to flourish & grow.
As we put our gardens to bed for the winter, we are often left with a bunch of ripe leftover produce. This is where this recipe for Garden Minestrone Soup can come in hand! Soup is the easiest way to make the most of our leftover produce all at once and make sure none of it goes to waste. Be creative and throw in whatever is on hand for this harvest delight!
- Diced onion and garlic
- Garden (and other) produce including: leeks, zucchini, carrots, potatoes, celery, peppers, beans, squashes, tomatoes, etc.
- Herbs including thyme leaves, basil, a bay leaf, salt and pepper
- 6 cups chicken or vegetarian stock
- Try adding a grain; quinoa or barley
Sauté onions, leeks, celery, peppers, carrots and garlic in olive oil. Add stock, herbs, seasonings, grains, vegetables, then simmer until everything is cooked and enjoy.
Karyn is a Registered Psychologist, who primarily practices from a Cognitive Behavioural perspective. She received training from Dr. David Burns, and loves collaborating with her clients to find the thoughts and actions creating obstacles in their lives, and leading them through steps to test if these thoughts and actions are true and helpful.