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.

• Servings: 6-8
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• 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 :)