There are some very real benefits to all the preserving and canning I do. Not just because of the health benefits of eating food that is preserved while it is in season but because very rarely are the cupboards really bare.
Tonight was one of those nights.....we have been in and out of town so much over the last two weeks that any big grocery shop was pointless. I managed to scrap this together mostly with cupboard finds and was happy to see the whole family enjoying it. I was kinda stressed to pull something together and with another possible trip on the horizon there isn't going to be any grocery shopping soon.
Note: I have not been eating a 'clean' Paleo diet lately. I am still gluten free (that's for life) and dairy free but with recent test results forcing me to cut out eggs and almonds, both Paleo staples, I have let small amounts of grains and beans back in. A girls gotta live a little!!
Maybe Minestrone Stoup
1 onion, diced
3 carrots, diced
A good size dollop of my roasted garlic I pack in EVOO
1 tin kidney beans**
1 jar home canned tomatoes
1 jar home made chicken stock (you may not need the full amount if making the Paleo version)
2 cups cooked chicken, cubed
2 cups uncooked small size noodles**
2 fresh bay leaves
1/2 tsp dried chillies
bunch of fresh basil, torn
salt and pepper
**for Paleo exclude the beans and noodles and add diced zucchini
Put the chicken stock on high heat and bring to a boil. Once boiling add the noodles and cook until slightly under done.
While noodles are cooking, in a soup pot over medium heat saute the carrots and onions in olive oil, coconut oil or butter (diet dependent) until soft. Add the garlic, beans, bay leaves, chillies and the jar (or tin) of tomatoes. Stir to combine
When the noodles are done pour the whole pot - noodles and stock - into the soup pot. Stir to combine. Add cooked chicken and combine
Serve with basil
Bring stock to a simmer. You may need less than what the recipe calls for because zucchini has quite a bit of liquid in it
In a soup pot over medium heat saute the carrots, onions and zucchini in refined coconut oil until soft. Add garlic, bay leaves, chillies and the jar of tomatoes. Stir to combine. Let simmer for 10 minutes before adding chicken stock and chicken. Then combine.
Serve with basil