Ribollita Soup

Ribollita Soup is a Tuscan soup that is the ultimate comfort food and is perfect for any winters day, packed with vegetables this hearty soup is great for lunch, dinner or a snack to warm your up.

Ribollita Soup  has it all beans, greens, whole grains, and it's loaded with carrots, onions, garlic, and tomatoes.

 Not one ingredient that doesn't lend a nutritional power punch.  And the texture is divine--creamy, rich, stomach-and-soul-satisfying.



Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, preferably with leaves, chopped
• 1 tbsp extra-virgin olive oil
• 1 can (28 oz) whole tomatoes, cut up
• 3 cups reduced-sodium vegetable broth

• herb bundle: 2 sprigs rosemary, 1 sprig of sage, a few sprigs of thyme, 2 fresh bay leaves

• freshly ground black pepper
• 1 bunch of Tuscan kale
• 1 can (10 oz) cannellini beans, rinsed and drained
• 2 large slices peasant bread, cut into chunks
•  freshly shaved Parmigiano-Reggiano cheese
  

Directions

Sauté the onion, carrot, celery in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

Add tomatoes (with juice), broth and herb bundle and bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

Season with pepper.

Add the kale and simmer, covered, until kale is soft – about 15 minutes.

Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

Ribollita, which means “reboiled"

Chicken and Wild Rice

Chicken and Wild Rice Soup

This recipe can also be made with turkey and I recommend using boneless skinless chicken thighs in this dish to enhance the recipe and because dark meat typically produces a juicier chicken in the crock pot.

This recipe is full of flavorful vegetables, chicken and the perfect wild rice blend this classic soup recipe is great for lunch and hearty enough for family dinner.

INGREDIENTS

2 onions, chopped

4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon olive oil
½ teaspoon of dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced into ¼ inch thick pieces
2 celery ribs, sliced into ¼ inch thick pieces
8 oz of corn kernels
2 bay leaves
2 lbs. boneless, skinless chicken thighs
1 cup long-grain and wild rice blend
2 tablespoons minced fresh parsley
2 tablespoons corn starch
2 tablespoons water
1 tablespoon sriracha

INSTRUCTIONS

Place your onions, garlic, tomato paste, oil and thyme in a skillet and cook until your onions are tender.

Then pour your onion mixture into your crock pot.

Next, add your broth, carrots, celery, corn, sriracha and bay leaves into your crock pot and then stir.


Sprinkle your chicken with pepper.
Then, place your seasoned chicken in your crock pot.

Cover and cook on low for 6-8 hours or on high for 5 hours.

Next, remove your chicken and shred with two forks and return to soup.

Then remove your bay leaves.

Next, add your rice your rice to your slow cooker.

Mix together your corn starch and water and add to slow cooker.

Cover and cook on high for 30-40 minutes (wait for your rice to be tender)

The to serve, sprinkle your parsley or cilantro, add pepper to taste and serve.

Minestrone Soup

Minestrone Soup with Red Wine

Minestrone is a thick, hearty soup that has many health benefits. Most Minestrone Soups contain vegetables, pasta, and peas or beans. This version uses unsalted chicken broth and fresh tomatoes rather than canned tomatoes to limit the sodium content.
Ingredients

• 
• 1 tablespoon olive oil
• 1/2 cup chopped sweet onion
• 1/3 cup chopped celery
• 1 carrot, diced
• ½ tsp turmeric
• 1 garlic clove, minced
• 4 cups fat-free, unsalted chicken broth
• 2 large tomatoes, seeded and chopped
• 1/2 cup chopped spinach
• 1 can (16 ounces or about 1 1/2 cups) canned chickpeas or red kidney beans, drained and rinsed
• 1/2 cup uncooked whole-grain small shell pasta
• 1 small zucchini, sliced and diced
• 2 tablespoons fresh basil, chopped
• ½ cup red wine (optional)

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and sauté until softened, about 5 minutes.

Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.


Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately

Miso Soup

Miso Soup has so many health benefits; it is full of nutrients and minerals and studies have shown that it helps lower blood pressure, lowers the risk of cancer, aids good digestive health and has anti aging properties.
Miso is one of the main ingredients which is made by fermenting soybeans, barley rice and the fungus of kojikin.

Ingredients

1. • 1/2 cup dried wakame (a type of seaweed)
   • 1/4 cup shiro miso (white fermented-soybean paste)
   • 6 cups Dashi
   • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
   • 1/4 cup thinly sliced green scallions

Preparation
Prepare wakame:
Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.

Make soup:
Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, and then gently stir in tofu and reconstituted wakame.
Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
MISO SOUP TIPS
There is a variety of various Miso pastes that you can use to make Miso Soup, there are meat or vegetable depending on what you prefer, you can choose tofu, fish, dashi, mushroom and potatoes.
Contact details
Join me on Facebook: Dash Diet Recipes
Pinterest                : The Best Dash Diet Recipes
Website                   :  Dash Diet Collection of Recipes

Email                      : dashdietrecipes@gmail.com

Bieler's Healing Detox Broth

Bieler's Healing Detox Broth
This soup is full of fresh ingredients and healing nutrients. Packed with coconut oil and tons of green veggies, sipping on this soup twice daily guarantees you get your daily dose of potassium and other important minerals.

• 1 cup water
• 2 cups string beans
• 3 stalks of large chopped celery

• 3 whole large chopped zucchinis
• 1 tbsp virgin organic coconut oil
• 1 handful of parsley

Directions

1. Boil one cup of water in stock pot.
2. Steam two cups of string beans for five minutes.
3. Add chopped celery and zucchini for seven minutes, until tender but not crisp (don't overcook).
4. Add three stalks of large chopped celery (not minced).
5. Add three whole, large, chopped zucchinis.
6. Blend until liquefied. Then, add one handful of parsley and one tablespoon of virgin organic coconut oil and blend again until smooth.
7. Drink two cups daily.