A guest! Rachel of De Ma Cuisine

Welcome Rachel of De Ma Cuisine to Alexandra's Joys. Rach has a really cool menu planning business and a delicious food blog with easy but creative recipes. My favorite is her spin on the truffle flatbread from the Roosevelt Hotel in Hollywood. Mushrooms and gruyere are in her version; she calls it the Poor Man's Roosevelt. 

Today, Rachel shares her hearty, Fall inspired recipe for minestroni soup. I can't wait to try it! 

Hi friends! This is Rachel, from De Ma Cuisine. I am a menu planner and food blogger living in California and love almost everything to do with food. I've been friends with A.J. for 8 years. She's a wonderful, creative, beautiful person, and I wish that we didn't live so far away! She's been such an encouragement to me in my little business, and I'm so excited to see her business grow and flourish!

I plan menus for those who find it a challenge to figure out what's for dinner. I love to either help them learn how to do this effectively, or to do it for them. I'm passionate about eating healthy, organically, seasonally and I try to plan our monthly menu accordingly. However, we enjoy a diet that includes the phrase, "all things in moderation". Meaning that while we love things like roasted broccoli, hearty spicy lentil stew, and vegetable stir fry, we also love things like bacon, potato chips and ice cream. These not so healthy things are included in our diet as treats, rather than staples.

I love food. I love to prepare it and eat it. I love to plan menus and come up with new recipes. One of my favorite types of food to make is soup. I don't know why... Maybe because it reminds me of Fall, or maybe because it's so easy to substitute in a soup (soup is pretty forgiving). Now that it finally feels like Fall here in LA, I've got soups, stews, roasts, pot pies and more Fall foods on the menu. One of my favorite soups any time of the year is minestrone. The recipe can easily be adapted based on what's in season. I've written it based on what's in season for us right now in California, but feel free to swap things out to your taste! It's hearty, healthy and delicious. I hope you enjoy it!

xoxo

Rachel's Minestroni

Serves: 4 Prep: 15 minutes Cook: 45 minutes 

Ingredients:
1/2 C broccoli, chopped small
1/2 C cauliflower, chopped small
1/2 lg. onion, chopped
3 cloves garlic, chopped
1/2 C green beans, chopped
1/2 C zucchini, chopped
1/2 C peas
1 C tomatoes, chopped
2 C kale, chopped
1/4 C tomato paste
3 C chicken or vegetable stock
4-6 C water
4 T olive oil
1/2 t cumin
1/4 t all spice
pepper
1 1/2 T dried basil
2 sprigs fresh Thyme, leaves removed, stems discarded
1 T fresh oregano, chopped
1 T fresh parsley, chopped
1 sprig fresh rosemary, removed from stem
1 t fresh sage, chopped
1 C canelini or garbonzo beans
1/4 C pureed garbonzo beans
1/4 C balsamic vinegar
1 t honey
1/4 C red wine (or red wine vinegar)
1-2 C elbow macaroni, cooked (or for uncooked, add a bit more water or stock to the soup)

Directions: 
1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies and cook until softened, about 10 minutes over medium heat. 


2. Add tomato paste and cook 1 minute. Add wine and stir around to deglaze the pan. Add herbs and spices (except basil and parsley). 


3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes. 


4. Add cooked pasta, basil, parsley and kale. Cook 10 - 15 minutes more (if it's cold, or just a few minutes if it's hot and freshly cooked... if you're adding uncooked pasta, it will just take a bit longer and a bit more liquid to cook). 


5. Serve topped with parmesan cheese, alongside your favorite rolls. *This recipe contains no salt. I made it for a friend who prefers low sodium food. Add to taste.