Inspired by a recipe from Prevention Magazine
- 2-15 oz. cans white kidney beans (also called cannellini beans), rinse and drain
- 1-quart chicken or vegetable broth
- 1 large sweet potato, peeled and cut into 1/2 inch chunks
- 1-14 ounce can diced tomatoes
- 2 medium turnips, peeled and cut into 1/2 inch chunks
- 2 medium parsnips, peeled and cut into 1/2 inch chunks
- 2 cups bagged coleslaw mix (I used the shredded broccoli coleslaw mix)
- 1 large leek, white and light green parts very carefully washed and sliced
- 1 Tbsp. Minced garlic cloves
- Put all of the above ingredients into a slow cooker. Start cooking on high for 1-2 hours and then turn down to low for 4-5 hours. Can also cook on low for 7-9 hours.
- Take all the peelings from the above vegetables and the end parts that were trimmed off plus any combination of fresh herbs that you might have growing still in the garden or in your kitchen window, combine with ~1 quart of water, simmer for 2 hours together, strain off the veggies and herbs, then simmer for another hour or so to reduce the broth a bit. Then add to the soup above as it is cooking.
This soup tastes wonderful with a bit of added pesto.
I have 3 pesto recipes to choose from or to save time, you can purchase pesto. Add a teaspoon to each bowl of soup.
Red Pepper Pesto Sauce
Serve with a hearty whole grain bread and green or fruit salad of your choice.