Day-Off Diet Mouth on Fire Minestrone

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.

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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.