June 30th 2013
While on vacation in my hometown I heard the bad news about James Ganolfini, he died of heart attack while on holiday in Italy. It made me ponder how quick life can stop, end, kaput, fin you’re done. Having my Dad still recovering from heart surgery made it hit a bit close to home, it also made me realize how important it is to try to eat in a helpful manner. Healthy food choices can be the difference between life and death, Jarom and I were watching a TED talk last night and the speaker was a doctor who specializes in diets based to starve cancer tumors with nutrients. While listening to his talk I realized a lot of his mantra is based purely in eating locally and sustainably. Today’s recipe is a minestrone that is made with all green veggies (which just happen to be center stage at the farmer’s market), it is delicious and healthy, affordable, and if eaten regularly will help ward off cancer causing cells…did I mention it tastes real good?? Well it does…..
1 bunch chard
1 bunch lactinato Kale (because its the Italian variety)
½ head of cabbage, I used a small napa that was at my market
1 can cannellini beans
2 quarts stock, I used chicken
½ cup white wine, I used a WA pinot grigio
2 small zucchini diced, medium
1 onion, diced
2 ribs celery, diced
4 cloves of garlic, minced
Pinch of red pepper flakes
Salt and pepper
1 cup fresh Italian parsley, chopped
1 cup pasta of choice
In a large pot put a glug of oil over medium heat, add onions, garlic, celery, red pepper flake and sauté 5 minutes. Add chard (chopped), kale (chopped), cannellini beans, and stock. Turn heat up to high, bring to boil, turn back to medium add wine, pasta, zucchini, salt and pepper, simmer 20 minutes. Remove from heat and add parsley. Top with bread crumbs (I make my own, with left over bread that I store in the freezer), and parmesan cheese. This is optional but delicious.
Well todays thought, try to eat fresh food, grown locally, and arrivederchi Tony Soprano, you left us much to soon.