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The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley

📷 No Whey Lady
Ingredients // Pantry items:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste

Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire

A True Beauty Soup from Naomi Whittel

A True Beauty Soup from Naomi Whittel

You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
sea salt
black pepper
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.

Bone Broth Gazpacho

Bone Broth Gazpacho

Yield: 3½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

2 cups spinach
1 cup chicken bone broth
¼ cup olive oil
¼ cup almonds
2 tablespoons minced basil
2 tablespoons minced mint
1 medium Kirby cucumber, roughly chopped
¼ medium yellow onion, roughly chopped
¼ medium fennel bulb, roughly chopped
Kosher salt, to taste
Lemon wedges, for serving

In a blender, combine all the gazpacho ingredients, except for the lemon, and purée until smooth. Refrigerate until chilled, 1 hour, then divide between bowls and serve with lemon wedges.

Recipe adapted from Marco Canora, Brodo Broth Co., New York, NY
Photo: Rachel Vanni/Tasting Table

Cheesy Panade with Swiss Chard, Beans & Sausage

Cheesy Panade with Swiss Chard, Beans & Sausage

Panade is basically a French bread stew, studded with beans, greens, and sausage. It’s also a little bit brothy, like French onion soup.

Slow Cooker Recipe: Cheesy Panade with Swiss Chard, Beans & Sausage
from kitchn

  • 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 ounces uncooked pork sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 medium bunch Swiss chard (about 12 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 4 cups (32 ounces) low-sodium chicken broth
  • Coarsely chopped fresh parsley leaves (optional)


  1. Dry out or toast the bread cubes.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender.
  3. Chop the chard stems into 1/2-inch pieces, thinly slice the chard leaves, and keep the stems and leaves separate.
  4. Add the chard stems to the pan and cook until the stems are softened.
  5. Add the chard leaves, garlic, and thyme, and cook until the leaves are wilted and tender, about 4 minutes more.
  6. Remove the pan from the heat. Taste and season with salt and pepper as needed.
  7. Place 1/3 of the bread cubes in an even layer in a 6-quart or larger slow cooker.
  8. Scatter 1/3 of the chard mixture (about 1 cup) and 1 cup of the beans over the bread.
  9. Scatter 2/3 cup of the cheese over the entire layer.
  10. Repeat with layering in this order in the same amounts: bread, chard mixture, cheese, remaining bread, and remaining chard mixture.
  11. Refrigerate the remaining 2/3 cup of cheese. Pour the broth evenly over the top of the panade.
  12. Cover and cook on the HIGH setting for 4 to 6 hours, or on the LOW setting for 8 hours.
  13. Sprinkle the reserved 2/3 cup cheese over the top of the panade in the last 15 minutes of cooking.
  14. Serve in bowls, garnished with parsley if desired.

Image credit: Joe Lingeman



By Ashley Bare from

You’ll find this soup-er (get it?) easy to throw together, and you probably already have most of the eight ingredients in your pantry and freezer. Not to mention this soup ticks so many special diet boxes: vegan/vegetarian, gluten-free, dairy-free, paleo, and just plain ol’ healthy. If you’re more of a butter and chicken stock (or bone broth) kind of gal, by all means, replace the olive oil and vegetable stock. Garnish with some crispy bacon, while you’re at it. Another hack: Chill the soup down overnight and serve on a hotter day. Mind blown? Scroll on for this easy, yummy, and versatile soup.


(Serves 4-6)


  • 3/4 cup extra virgin olive oil, divided
  • 1 1/2 cups fresh or frozen sliced leek rounds, white and light green parts only
  • 2 garlic cloves, crushed
  • salt, to taste
  • 4 cups fresh or frozen peas
  • 4 cups vegetable or chicken stock
  • 1/3 loosely packed cup fresh mint leaves
  • 2-3 loosely packed cups baby spinach
  • freshly ground pepper, to garnish


  1. Heat the 3 tablespoons of olive oil over medium-high heat in a soup pot.
  2. Add the leek rounds, crushed garlic, and a pinch of salt. Stirring occasionally, cook for about 10 minutes or until leeks are softened with a little caramelization.
  3. Add the peas and stock, stir to combine, bring to a boil then promptly reduce heat to medium. Cover with a lid and let cook for another 10 minutes, to ensure the leeks are completely softened.
  4. Depending on the size of your blender, ladle about half of the soup into the container (half veggies and half solids). Make sure not to fill more than halfway (to avoid blender explosion and burns!). Add about half of the mint and half of the spinach leaves to the container. Close the lid, hold it tightly (cover with a cloth napkin if needed), and blend until smooth. Optional: While soup is blending, carefully drizzle about 2 tablespoons olive oil (per batch) for an extra velvety texture.
  5. Transfer puréed soup to a clean soup pot. Repeat process with remaining soup, mint leaves, and spinach. Season with salt to taste, and heat over low heat until warmed through and ready to serve.
  6. Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves.