• 2 cans whole tomatoes (organic, chopped)
• 2 onions (sautéed)
• 6 cloves garlic (pressed and sautéd)
• 1⁄2 tsp oregano (dried)
• 1 medium winter squash (peeled and cut into chunks)
• 1 medium rutabaga (chopped)
• 1 bunch turnips (chopped greens and roots)
• 1 pound zucchini (cut into chunks)

Add water to cover and simmer until done. Serve with brown rice or couscous. 

Minestrone

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas; whatever you have)
• 2 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 1 bay leaf
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans, cannellini beans, or kidney beans rinsed and drained, or 1 ½ cups cooked beans
• 2 cups baby spinach or 2 cups chopped and carefully washed spinach.
• Freshly grated Parmesan cheese, for garnishing (optional)

 Heat the oil in a large pot and add the onion, carrots and celery. When the onion is translucent add the chopped seasonal vegetables, garlic, oregano and thyme and cook for about 2 minutes. Next, add the broth, water, salt, bay leaf, pepper flakes, and pepper. Bring to a boil and then lower to simmer and cook for about 15 minutes. Add the beans, cook for an additional 10 minutes. Add the spinach and cook until wilted. Ladle cooked pasta into each bowl and add the soup on top. Do not cook the pasta in the soup because it will eventually turn to mush. Garnish with Parmesan cheese.

Miso Stew

• 5 cups water
• 1/2 cup dried quinoa, rinsed
• 1 onion chopped
• 4 cloves garlic
• 1 tsp-sized chunk minced ginger
• 2 stalks chopped celery
• 2 carrots chopped
• 1 cup chopped kale
• 1/4 cup torn pieces combo/arame/nori seaweed (your choice)
• 2 eggs (optional)
• 1/4 cup organic red or white miso
• 3 tsp toasted sesame oil
• 1/2 tsp turmeric
• 1/4 tsp cayenne

Saute onion until soft in 2 tsp of the sesame oil. Add garlic and cook for a few minutes. Bring water, quinoa and carrots to a boil.  Reduce  to medium and add onion, garlic, ginger, celery and seaweed (if it’s a firm variety). Cook for five minutes. Crack eggs into pot and stir gently. When egg is mostly cooked, remove from heat and add kale and any tender seaweed. In a separate bowl mix miso, the remaining sesame oil, turmeric and cayenne. Add a large spoonful of broth (not boiling) and stir until smooth. When pot of soup has cooled enough to touch, add in miso mixture and serve hot. This soup can be reheated but do not boil the miso because this will kill the beneficial enzymes.

Chicken soup (Jewish penicillin)

• 1 large whole chicken
• 4 carrots chopped
• 3 stalks celery chopped
• 2 medium parsnips chopped
• 2 medium rutabagas
• 1 large onion chopped
• small bunch of fresh dill
• 2 Tbs salt, or salt to taste

Wash the chicken inside and out, remove any feathers and place in a large pot. Cover the chicken with water. Bring the liquid to a boil, lower the heat, and for the next several minutes, remove any scum that rises to the surface. Add the vegetables and salt.

Cover the pan partially and simmer the soup for 2-1/2 hours or until the chicken meat is very soft when pierced with the tip of a sharp knife. Pour the soup through a strainer or colander into a large bowl or a second pot. Set the chicken and vegetables aside. Remove the fat from the surface of the liquid with a spoon or fat-skimming tool.

For best results, refrigerate the strained soup; when it is cold, the fat will rise to the surface and harden and you can scoop it off. (Refrigerate the vegetables and the chicken separately.) Serve the soup plain or with the vegetables and boned, cut-up chicken.

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