Randy Clemens, author of The Sriracha Cookbook, shows us how to use the hot, garlic-filled sauce, sriracha, to add a kick to a wonderfully rustic minestrone soup. This is a healthy, easy addition to the recipe, and makes the fresh vegetable soup all the more interesting. On top of this, sriracha has multiple health benefits: it's good for your heart, revs up your metabolism, and increases longevity. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
Reprinted with permission from The Sriracha Cookbook by Randy Clemens. Copyright © 2011 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2011 Leo Gong.
- 4 cups vegetable stock
- 1/4 cup sriracha
- 6 roma tomatoes, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 red onion
- 1 large zucchini, halved lengthwise and chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tbsp minced fresh oregano (or 1 1/2 tsps of dried oregano)
- 1 3/4 cups cooked cannellini beans (about 1 15-ounce can, undrained)
- 1 bunch stemmed and chopped kale
- juice of 1 lemon
- salt and freshly ground pepper
1. In a large Dutch oven or soup pot over medium-high heat, combine the stock, sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves, and oregano.
2. Bring to a boil, then immediately lower the heat. Cover and simmer for 15 minutes.
3. Discard the bay leaves. Stir in the beans and kale. Cook until both are tender, 5 to 7 minutes.
4. Stir in the lemon juice, then season with salt and pepper to taste. Serve immediately.
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This recipe was recently featured in The Truth Behind America’s Biggest Foods: Inside America’s Pizza: What You Don’t Know.