If you live in the Northeast or anywhere that has a winter
like Central New York, you know what I'm talking about.
Brown, dead grass on the lawn. Muddy snow banks melting
into dingy, gritty puddles. Bare trees with no buds.
Cloudy, windy, rainy days where you feel you haven't seen
the sun in weeks.
And it's still COLD! Come on!
This is the time of year that I make a lot of soups.
There's nothing like sitting down to steaming, soothing,
delicious meal in a bowl on a miserable, rainy evening to
warm you from head to toe.
Here's an outstanding minestrone soup recipe I thought you
would enjoy this time of year. It's nice and thick and
full of F-L-A-V-O-R.
I dare say that after eating this, it will be your (and your
family's) favorite!
Enjoy...and let's hope spring arrives soon.
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Sherry's "Where is spring" Thick Minestrone
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1/4 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
3 stalks celery, sliced
3 large carrots, sliced
10 cups vegetable broth
1 cup dried split peas
1 cup dried green lentils
1-28 oz. can crushed tomatoes
2-15 oz. cans Great Northern or cannellini beans, rinsed
and drained
1-15 oz. can garbanzo beans (chick peas), rinsed and drained
1-15 oz. can red kidney beans, rinsed and drained
3 small zucchini (or a mixture of zucchini and yellow
squash), washed and sliced
1/2 pound green beans, rinsed and cut into 1" pieces
6 cups escarole, rinsed and chopped
Salt and pepper to taste
1/2 cup grated Romano cheese
In a large stockpot, heat oil on medium heat. Add garlic,
onion and celery and saute until softened, about 5 minutes.
Add vegetable broth, split peas and lentils and bring to a
boil. Reduce heat to low and simmer for 30 minutes.
Add carrots, tomatoes, Great Northern beans, garbanzo
beans, kidney beans and green beans; simmer another 15
minutes or until carrots, green beans, split peas and
lentils are tender.
Add the zucchini and escarole and simmer another 5 minutes
or until zucchini is tender but not mushy.
Stir in cheese; add salt and pepper to taste.
Serve with a tossed salad and fresh Italian bread if
desired.
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Doesn't that sound great? Make it and tell me what you
think.
PS: Bonnie is free of diverticulitis pain and her husband
said bye-bye to acid reflux:
*******************
Sherry:
Three months ago I was admitted in the hospital with
diverticulitis. It was my first experience and I never
wanted to go through that pain again.
Three weeks ago I began to have symptoms of diverticulitis
again. After doing some research I began your plan.
I have been on your Great Taste No Pain plan for 9 days
and I can't believe how much better I feel. I have "no
pain" and more energy. I was also having trouble sleeping
but now I sleep comfortably all night.
My husband has also been on the plan and his acid reflux
problems have disappeared.
I am so grateful for this information and the ability to
eliminate some of our health issues.
About the Author
Sherry Brescia is the author of Great Taste No Pain and
host of the radio show "Let's Talk Health with Sherry
Brescia" on iamhealthyradio.com.
She has over 20 years experience in the medical research
field, and cured herself from IBS in 1992 by changing her
diet and eating the way she now teaches in her Great Taste
No Pain system.
Sherry has made it her life's mission to help others with
digestive challenges by educating them about the role of
diet in overall health and the importance of an alkaline
pH.
*The contents of this email are not to be considered
medical advice.*
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