Minestrone Soup


The sun was shining this morning when we set out for the White Memorial Conservation Center in Litchfield, CT.

Three Red Trees, a school of natural living was holding a wildlife tracking class there. About a dozen people showed up for the monthly class, some with no knowledge of tracking while others held impressive qualifications.

We bundled up and set out to find signs and tracks of the amazing wildlife that surrounds us. We saw squirrel, bobcat, rabbit, raccoon and red fox tracks, all within a half mile or so.


Tracking is more than just following tracks, it’s as if you are interpreting for the earth.


We needed something warm and hearty once we returned home. Minestrone Soup was just the ticket.


Minestrone Soup

  • 2 tablespoons olive oil
  • 1 medium sized onion, diced
  • 2 cloves garlic, diced
  • 2 stalks of celery, diced
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • handful of fresh green beans, chopped
  • handful of kale, chopped
  • 1 28 oz. can of whole tomatoes
  • 4 cups chicken stock
  • 1 cup vegetable stock
  • 1 15 oz. can of kidney beans
  • 1 teaspoon of Italian seasoning
  • salt and pepper to taste
  • 1 1/4 cups pasta of your choice
  • parmesan cheese and crackers (optional)

Pour olive oil into a large pot over medium heat. Place onions and garlic in the pot and cook 2 minutes.

Add celery, carrots, zucchini, kale and the can of tomatoes. Break the tomatoes up into small pieces with your fingers.

Add stocks and seasonings. Let soup cook on medium high heat until it comes to a boil.

Cook 15 minutes to allow carrots to become tender. Add pasta and cook 10 minutes or until al dente.

Ladle soup into bowls and sprinkle with parmesan cheese. Serve with crackers. Enjoy :)


8 Comments Add yours

  1. Lisa Shepherds says:

    Sounds yummy Jodi


  2. stateeats says:

    That soup looks so warm and yummy! – Kat


  3. Andy Dobos says:

    Thanks for mentioning us on your blog. If you ever want to do a collaborative blog piece I would love to do so. I am a terrible cook but good at harvesting wild foods, that would be a fun collaboration.


    1. Jodi says:

      I am looking forward to featuring wild edibles and ways to use them this spring. A collaboration would be great! More things like http://homemadeandwholesome.com/2014/04/20/black-birch-tea/.


      1. Andy Dobos says:

        Yes that would be great. Maybe our families could get together for a day of harvesting and make a meal outside on an open fire or something and document it all for a collaborative post.


      2. Jodi says:

        Sounds like a plan :)


I would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s