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

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.

Bring to a boil, then immediately lower the heat. Cover and simmer for 15 minutes.

Discard the bay leaves. Stir in the beans and kale. Cook until both are tender, 5 to 7 minutes.

Stir in the lemon juice, then season with salt and pepper to taste. Serve immediately.