Minestrone soup

When the weather turns cool, there's nothing better than a comforting, hearty, colorful minestrone soup. With seasonal vegetables in abundance in the gardens, it's the perfect time to prepare this Italian classic with an ApothicAri twist. Deglaze the vegetables with Fire Vinegar to add a little tangy kick and spice up the broth with a touchof Fire Spice. Finish with a drizzle of Fire Vinegar before serving to bring out all the freshness and depth of flavor.

Preparation time: 20 minutes (cooking time: 30 minutes)

Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 zucchini, diced
• 1 cup chopped kale or Swiss chard
• 2 fresh tomatoes or 1 can (29.5 oz) diced tomatoes
• 1 can (540 ml) white beans, rinsed and drained
• 6 cups vegetable broth
• 1/2 cup small pasta (shells, orzo, etc.)
• 2 tablespoons ApothicAri Fire Vinegar (1 tablespoon for deglazing, 1 tablespoon for finishing)
• 1 teaspoon ApothicAri Fire Spice
• Fire salt or sea salt, to taste
• Freshly ground black pepper

Preparation

1. In a large saucepan, heat the oil over medium heat. Sauté the onion, carrots, and celery for 5 minutes.
2. Deglaze with 1 tablespoon of Fire Vinegar. Scrape the bottom thoroughly.
3. Add the zucchini, kale, tomatoes, beans, and broth. Bring to a boil.
4. Add the pasta and Épice de Feu spice. Reduce the heat and simmer for 15 to 20 minutes, until the vegetables and pasta are tender.
5. Season with Fire Salt and pepper.
6. Serve hot with a drizzle of Fire Vinegar on top for a fresher, spicier taste.

Enjoy your meal!