What a fun weekend we had, complete with an Oktoberfest Block Party and a 5K road race, raising money for Pediatric Epilepsy. One day cool and rainy, the next gorgeous, sunny and warm. Hard to know what to eat while we are in this transition season. I always say, “go with the healthy choice that’s seasonal, if possible.” This recipe for Fall Harvest Minestrone will check off both those boxes, and more!
I see a lot of root veggies, hearty greens, winter storage squash and onions coming through on my local farm share. Those and a bunch of pears, apples, sweet potatoes. As the temperatures drop, your body will naturally crave what grows in those conditions. It’s important to listen to your body and nourish with heartier produce. You will feel more in balance when you eat seasonally.
Fall Harvest Minestrone is a good way to eat seasonal while keeping in mind the energy available from greens to balance that out. Tuscan Kale (also known as Lacinato kale and some people call it dinosaur kale) isn’t as fragile as other greens that won’t do well with the dropping temps….plus it is loaded with nutrition. Tuscan kale is a significant source of Vitamins K, C and B6. It is also a good source of Thiamin, Riboflavin and iron. I like that it’s hearty enough to add to a soup. I don’t like soggy greens, but a Tuscan Kale that’s lightly wilted? Sign me up!
Butternut squash offers a good supply of Vitamin A, potassium and fiber…..not only that but it’s a significant source of carotenoids—a phytonutrient that is known for its protective health benefits. Carotenoids act as antioxidants that are anti-inflammatory and immune boosting, help in the prevention of cardiovascular disease, high blood pressure and aid in digestion. The nutritional content in butternut squash also promotes healthy skin and hair. Good thing there are so many ways, like this recipe for butternut squash salad to enjoy this seasonal beauty!
Ladle up a bowl of comfort.
I threw in some kidney beans to add some protein, fiber, and minerals like folate, manganese, copper and phosphorus. There is enough nutrition in this Fall Harvest Minestrone Soup to make it a complete meal. I often eat it for lunch, with nothing else. Enormously satisfying, and it won’t weigh you down (in terms of energy, or on the scale!).
Perfect meal for fall’s chillier temperatures.
This is a busy season, and we are trying to simplify so we can get to the activities we value and chose to spend our time on. Making a pot of fall harvest minestrone means I have more time available to devote to the things I want to do, while not compromising on my health goals. I love a hearty warm bowl of soup for a simple lunch or dinner.
I’m not a runner, but I’m all about a neighborhood good cause….so we laced up our shoes, and leashed up Calvin and said, “we’ll run as far as we can, and then we’ll walk the rest.” With Calvin setting the pace and leading the way, we were able to make it the entire 5K without stopping. I attribute that to getting regular exercise (even if it’s not usually running), eating well, and getting enough sleep. Amazing how far good habits will get you! Enjoy the season, enjoy your time with family and friends and stay healthy!
Making your own veggie stock is simple…..click here for the reicpe