It was raining and I decided to make a few pots of soup. It’s the best go to meal or snack for anyone on an alkaline diet. This soup is very filling and satisfying. Easy to make and freezes beautifully. I always have a quart of of soup in my freezer.I will post the other one in a few days.   
 2 Tbsp. Olive Oil  
 ½ onion, chopped 
 2 stalks of celery, diced 
 4 carrots, diced 
 1 zucchini squash, diced 
 1 potato, diced  
 ½ cup cooked cannelloni beans or any white bean 
 1 cup shredded kale 
 ½ tsp dried oregano 
 ½ cup fresh or frozen green peas 
 1 14oz. can of chopped tomatoes 
 1 cup dried alkaline pasta (I used Spelt Flour Pasta) 
 5 cups vegetable stock 
 1 tsp salt  
 pepper 
 In a medium size pot, heat the olive oil. Add the onion, celery and carrots and cook for about 5 minutes, until the onions are soft. Add the zucchini, potato, kale and beans. Season with salt and pepper and oregano. (see note). Pour in the 5 cups of vegetable stock and the tomatoes. Cook for 45 minutes. Add the pasta and peas and continue to simmer until the pasta is cooked. About 10 minutes.  
 Note: The amount of salt to use depends on the stock that you use. If your stock is salt free, you might need to add a little more. If your stock has salt in it, you might have to use a little less. It’s always good to taste while you cook to adjust the seasonings. Optional: Top with a spoonful of Parmesan cheese for a special treat.  
 Tip: Since parsley is a very alkaline green. I often sprinkle it over my soups as an added punch of an alkaline ingredient. 

It was raining and I decided to make a few pots of soup. It’s the best go to meal or snack for anyone on an alkaline diet. This soup is very filling and satisfying. Easy to make and freezes beautifully. I always have a quart of of soup in my freezer.I will post the other one in a few days.  

2 Tbsp. Olive Oil 

½ onion, chopped

2 stalks of celery, diced

4 carrots, diced

1 zucchini squash, diced

1 potato, diced 

½ cup cooked cannelloni beans or any white bean

1 cup shredded kale

½ tsp dried oregano

½ cup fresh or frozen green peas

1 14oz. can of chopped tomatoes

1 cup dried alkaline pasta (I used Spelt Flour Pasta)

5 cups vegetable stock

1 tsp salt 

pepper

In a medium size pot, heat the olive oil. Add the onion, celery and carrots and cook for about 5 minutes, until the onions are soft. Add the zucchini, potato, kale and beans. Season with salt and pepper and oregano. (see note). Pour in the 5 cups of vegetable stock and the tomatoes. Cook for 45 minutes. Add the pasta and peas and continue to simmer until the pasta is cooked. About 10 minutes. 

Note: The amount of salt to use depends on the stock that you use. If your stock is salt free, you might need to add a little more. If your stock has salt in it, you might have to use a little less. It’s always good to taste while you cook to adjust the seasonings. Optional: Top with a spoonful of Parmesan cheese for a special treat. 

Tip: Since parsley is a very alkaline green. I often sprinkle it over my soups as an added punch of an alkaline ingredient.