Mishlerstrone Soup - recipe!

Minestrone is such a comforting soup. But it can be a little heavy and unpredictable for me.

So, I make my own adaptable version of this soup.

It's hearty and yummy and perfect for these fall/winter months.

Enjoy!

 

Mishlerstrone Soup

2 cloves garlic, minced ( I bump this up when I am feeling my immunity could use a boost)

1 onion or 1/2 a large onion, minced

1/2 cup carrots, diced 

1 cup celery, diced

1 cup cooked beans ( I use kidney but you can use any kind of bean)

2 1/2 cups diced tomatoes (Sometimes I add a little canned crushed tomato here too)

1 1/2 cups peeled & diced potatoes 

2-3 tablespoons of chopped parsley

4-5 cups veggie stock

1/2 cup of diced zucchini

3/4 pasta (I like to use gluten free spirals as my honey gets hives from gluten, we think)

2 cups of chopped greens ( I usually use spinach or kale)

 

First saute garlic, onions, carrots, celery in oil ( I use olive oil)

After it sautes for a bit (and starts smelling yummy) add the beans to the mix and allow to simmer.

Once flavors have mixed well add tomatoes, cooked potatoes and parsley.

Allow all the veggies to simmer on low heat together like best buddies.

Now add the stock and bring to a simmer again.

Add the zucchini, greens and pasta.

Season with S & P as needed.

Garnish wish some fresh parmesan if you like!

 

Enjoy!

mishlerstrone

 

10 comments on “Mishlerstrone Soup - recipe!”

  1. Hi Adriene,

    Thank you so much for this recipe. I had to slow it down today too as I've been pushing myself too much for too long. So I decided to stay at home today and came across this recipe. I slightly adapted it (that's what recipes are for, right? Just a guideline, not to follow exactly) and absolutely loved it. Thanks for posting it on here. I'm just following the weekly foundations of yoga routine you posted in your newsletter a few weeks ago. I'm hoping that will give me some strengths back.

    Hope you feel better soon.

    Jen x

  2. Adriene,

    After my doctor advised me to add yoga (for strength and balance) to my aerobic exercises, I found your videos on YouTube, then discovered your website. Thanks to you, yoga has become a daily part of my life. I love the way you lead us in practice, your quick wit, ease of teaching, and patience with us beginners keeps me coming back. Now, I have this wonderful soup recipe that I will definitely be making next week. Yum!

    Also, I want to tell you that these practices have greatly improved my lower back (I do the Yoga for Lower Back at least twice weekly) and flexibility in my spine. Somewhere, I either read on your website or you made the comment that spine flexibility keeps you young (I'm paraphrasing - send me the exact quote, please). Anyway, I began yoga at age 58, and I'm feeling physically stronger and more balanced than ever. I must confess my favorite two poses are Downward-Facing Dog and, you guessed it, extended Child's Pose!

    Just today, I opened and completed your latest, "Relaxation". Even with that, I was challenged and came away feeling renew and revitalized. Keep those videos coming...Hugs and all the best!

  3. Awesome, tasty soup. Cold, snowy day here in Richmond, KY. This soup is just the thing! Thanks for the recipe!

  4. Wait, hang on a sec - are you saying we should cook the potatoes before adding them to the mixture? You wrote "Once flavors have mixed well add tomatoes, cooked potatoes and parsley." But I'm wondering if you meant "chopped potatoes" since there was nothing in the ingredients or previous instructions about cooking the potatoes.

    Now I'm cooking this at this very moment so I have to make the call right now... so I'm going to assume you didn't mean we should precook the potatoes. 😀 Stay tuned for the results 😉

      1. So what did you do about the potatoes? I'm starting to make this now. Also, did you cook the pasta first? Thanks!

        1. Kendra:
          I didn't cook the potatoes but I did cut them up fairly small (like, I used small potatoes and sliced them in thirds) for quick cooking. When they were cooked them 3/4 of the way in the broth with the rest of the mix, I threw in the pasta (and zucchini and spinach) and kept it simmering until the pasta was cooked, by which time the potatoes were fully cooked also. 😀

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