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Mediterranean Soup Recipe

April 29, 2015 By //  by Whitney Young, ND

I made this soup on the weekend for my daughter and I to eat (my husband isn’t big on soups or vegetables so more for us!)

soup4

She was a big fan. The original recipe calls for 1 15oz can of cannelini or white beans but we can’t do legumes because of food sensitivies. The soup tasted great with out them anyway.

 

Ingredients:soup

1 tbsp olive oil

1 onion, diced

1 carrot, chopped

2 stalks celery, sliced

2 cloves garlic, minced

3 cups chicken or vegetable broth

1 cup water

1 can (14 1/2 oz) diced tomatoes, not drainedsoup2

1/2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste

1 cup pasta (we used brown rice fusilli pasta)

 

Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and saute under tender. Add the garlic, broth, water, tomatoes, basil, oregano, salt and pepper.

Bring to a boil, reduce heat and simmer for 10 minutes.

Add the pasta and cooke another 10-15 minutes until the pasta is cooked.

 

Bon Appetite!

Filed Under: Food and Recipes

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drwhitneyyoung

Mom, Widow, Naturopath, Mommy Mentor helping Moms raise healthy & happy kids without Mommy Guilt. Get the Free SuperMom Survival Guide 👇🏻

It’s hard to find a positive spin on the last co It’s hard to find a positive spin on the last couple weeks of events in Ontario. 

Last week I was struggling. I didn’t realize how hard I was struggling. This is hard. 

I know I’m not alone. Every patient I talk to is affected by this pandemic. You are affected.

So here, here’s one positive thing.

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I get these questions all the time. I’ve recorded a great little video for pregnant moms and moms of newborns all about poop! 

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I’m listening! You just want to be heard. You w I’m listening!

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