April Recipe:

Vegetable Minestrone Soup

You’ll Need:

1 ½ quarts water
1 strip of kombu sea vegetable
½ cup of brown rice or sprouted barely
½ tablespoon of dried thyme
½ tablespoon of dried marjoram
2 leeks, cut into ½ inch pieces
1 potato, cut into cubes
2 stalks celery, chopped
3 carrots, cut into pieces
1 cup broccoli florets
1 cup sweet peas

1. Bring water, kombu, rice, and herbs to boil (if you’re using sprouted barely, add at the very end before serving) and simmer for 30 minutes.

2. Add leeks, potato, celery, and carrots, and simmer 15 minutes more.

3. Add broccoli, sweet peas, and simmer another 10 minutes.

4. Remove kombu and salt to taste.

* To use-up last fall’s pesto, serve each bowl with a dollop of pesto and some freshly grated Romano cheese – Delicious!