Mālaʻai Minestrone Soup

This soup is very much like minestrone soup. It is full of flavor and easy to make. You can add almost any veggies you have on hand as long as you start with the basics. Pasta can be added as well at the end if you like. This is a double recipe so it makes about 14 servings. Extra soup can be frozen for later use.

Tools you will need:

1 Large, heavy bottomed pot with a lid

1 Ladle

1 box grater

1 strainer

Knives and cutting boards

Several small-medium bowls for the sliced vegetables

Measuring cups and spoons

Pressure cooker to cook the taro ahead of time (optional)

Ingredients:

½ cup olive oil or vegetable oil

2 medium onions chopped

4 carrots chopped

4 celery stalks chopped

6 bright lights swiss chard ribs, finely sliced

6 cloves of garlic chopped

Fine sea salt and pepper

2 teaspoons chopped fresh oregano, thyme, and basil

4 Tablespoons tomato paste

2 cans of diced tomatoes

3 boxes of organic chicken stock

2 cups of water 

3 bay leaves

2 cans of cannellini, garbanzo or kidney beans drained and rinsed

2 cups cooked cubed taro

2 cups of sliced swiss chard with the ribs removed (kale can also be used)

1 teaspoon lemon zest

¼ cup lemon juice

1 triangle of parmesan cheese grated, save the aged end to go into the simmering soup

Instructions:

1. Warm the oil, on medium in the large pot until simmering. Add the onions, celery, carrots, tomato paste and a pinch of salt. Stir often and cook until the onions are translucent ( turn limp and clear). THis will take about 10 minutes.

2. Add the garlic, oregano, and thyme ( Save the basil for the end). Stir for 2 minutes or until it smells fragrant and delicious. Pour in the tomatoes, broth, and water. Add 2 teaspoons of salt and the bay leaves.add 2-3 teaspoons of pepper.

3. Increase the heat to medium high and stir thoroughly. Put the lid on with a slight opening for steam to escape. Maintain a gentle simmer for 15 minutes.

4. Uncover the pot and add the beans, swiss chard, taro and aged parmesan cheese piece (parmasean adds a nice full flavor to the soup). Cook for about 10-15 more minutes.

5. Remove the pot from the heat. Remove the bay leaves. Add the basil, lemon zest and lemon juice. These last ingredients brighten the flavor.

6. Serve with a generous scoop of grated parmesan cheese and enjoy !!

Our students love this soup! 

“ I can’t stop eating this. It’s giving me superpowers. Look at my muscles!!”, 8th grader