Ginseng effectively regulates the immune response and hormonal changes due to stress, thus maintaining homeostasis. In addition to suppressing the occurrence of psychological diseases such as anxiety and depression, ginseng also prevents stress-associated physiological diseases.
In a heavy bottom pot, heat the olive oil over medium heat until shimmering.
Add the bacon and cook to render the fat, until about half cooked.
Add the onion, garlic, carrot, celery, Italian herbs, chili flakes, salt, and pepper and stir to combine well.
Cook covered for 10 minutes or until vegetables are beginning to soften, stirring occasionally.
Add the tomato paste and stir to combine well.
Add the canned tomatoes, water, and ginseng powder and increase the heat to bring the pot to boil.
When ready, reduce the heat to simmer the soup for 10 minutes or until the vegetables are tender.
Add the bean, zucchini, and kale and stir well to combine.
Increase the heat again to boil and reduce the heat to simmer for another 10 minutes or until the kale and zucchini are completely tender. Adjust with salt and pepper as necessary.
Topping
While the soup is cooking, mix the cherry tomatoes, salt, oil, and herbs to combine and leave to marinate.
When ready finish each portion of soup with marinated tomatoes, grated parmesan, and freshly chopped parsley.
Notes
Substitute Portabella mushrooms for the pancetta/bacon to make this recipe vegan.