Want to know a super fast, easy and delicious way to get the 8 plus servings of colorful vegetables we all agree we need to consume on the daily?
Want to support your local farmers in the process?
We’re lucky to live in a time when fresh, local produce is often just a short walk away. Many of us have a farmers’ market nearby—or even a roadside stand on country drives, stocked with seasonal bounty and an honor box for payment.
If you don’t see an “organic” sign, it’s often because small farmers can’t afford certification, not because they’re using harsh chemicals. Don’t hesitate to ask questions; you’ll find farmers are passionate about their work and proud of how they grow your food.
When you buy from small farms, you get incredible produce while supporting your local community. Great food, happy farmers—a true win-win.
So buy all the farmers’ market vegetables you can carry and follow along as Chef Marco Canora makes a delicious soup loaded with vegetables and bone broth protein.
Makes enough for two large portions.
- Grab all of the bits of veggies you can get your hands on
- Chop them up in any which way
- Beat an egg with some parm and chopped herbs
- Add a tablespoon of great virgin olive oil to pot
- Add vegetables on medium-high heat, add sea salt, give it all a shake and cover
- Add tablespoon of tomato paste
- After 3-4 minutes add a quart of Brodo Broth
- Let it simmer for 3-4 more minutes
- Dump in the beaten egg. Turn off heat and cover. Wait 2 minutes for egg to cook- don’t stir.
- Top with parm, black pepper, and fresh olive oil.
ENJOY!
