Warm the $%&* Up Minestrone

Thug Kitchen. These guys make no apologies for their language but do share some pretty darn amazing recipes. For the sake of the readership I will edit out the language bombs in the recipe. (Although, in wanting to engage my young men in cooking healthy this cookbook did the trick). This soup is hearty, loaded with veggies and so very filling. I used my own homemade vegetable broth- easy peasy (see other yummy stuff) which, in my opinion added more flavour to the recipe. But, if time is an issue I would rather see you make the recipe using store bought broth than not at all. I didn’t use black lentils, I used green. I think any lentil will add the texture and depth that the recipe requires. And, red wine vinegar and lemon juice may seem weird but they hit you with some tang that just adds a whole other layer of flavour to the soup. Perhaps I added too much cabbage and veggies but I did find I could have used a bigger pot and more broth. At any rate, this soup was kickin’ and paired with a crusty bread it made a filling, belly warming meal that we will definitely be making again.

With thank to the guys at Thug Kitchen

Makes enough for 4 to 6

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Ingredients:
2 tsp olive oil
1 onion, chopped
2 carrots, sliced into half moons
3 ribs celery, chopped
1 large potato or turnip, cut into dice sized pieces
2 tsp minced fresh rosemary
3 cloves garlic, minced
pinch of red pepper flakes
1 bay leaf
1 can (14.5 oz) low-salt diced tomatoes *
1/2 cup dried black lentils
7 cups vegetable broth
1/4 tsp salt
1 cup small pasta shapes, like shells or stars
5 cups shredded green cabbage or kale
2 tsp red wine vinegar
juice of half a lemon
1/3 cup chopped fresh parsley
1/4 minced fresh basil
ground pepper
  1. Grab a large soup pot and heat the oil over medium heat. Add the onion, carrots, and celery and sauté until the onion starts to look golden brown, 3 to 5 minutes. Add the potato, rosemary, garlic, pepper flake, and bay leaf. Cook for another 30 seconds to get the garlic going. Add the diced tomatoes and lentils and give it another 30 seconds.
  2. Now, pour in all the broth and let that @#$%^&*&^%$# come to a simmer. Reduce the heat and let that go at a gentle pace until the lentils are almost cooked but the potato is tender, about 15 minutes. Next, add the salt, pasta and cabbage (if using kale, don’t add it yet) and keep the pot gently simmering until the pasta is cooked all the way, 5 to 10 minutes., depending on your pasta. (If you are using kale, fold it into the pot after the pasta is all cooked and let that pot simmer for 2 more minutes.)
  3. Add the vinegar and lemon juice, stir well, and remove from the heat. Fold in the parsley and basil and let the pot sit for a minute or two. Taste to see whatever the &*%$ else it might need, like pepper or more rosemary to taste. Pull out the bay leaf and serve right away.

Thug Kitchen tips:

*if tomatoes are are in season and for some #$%^&*( reason you are making this soup, then sub in 3 fist-size tomatoes, chopped.

Kathryn’s thoughts:

Use a really big pot!

Be prepared to add extra broth if it isn’t liquidy enough

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