Put On The Soup
put on the SOUP
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THE WORLD BEYOND MEAT
Beans are a good source of "B" vitamins. These vitamins nourish hair, skin and nerves. Beans are also a source of vegetable protein.
Minestrone is a hearty traditional Italian soup. Its combination of dried beans and fresh vegetables make it at once economical and nutritious. To boot, large amounts of soup are easy to make and store well. A good soup is a meal. But I wax prosaic ...
MINESTRONE
First soak dried beans in twice the water for 3 hours. Wash, slice and sautee together in about 4 tablespoons of olive oil:
2 medium onions
4 or 5 carrots
3 celery stalks (include leaves)
1 large clove of garlic
Sautee until vegetables are tender.
Add: 5 cups cold water
4 tablespoons dark miso (soybean paste)
4 cubes of either vegetarian, beef or chicken stock (brands w/minimum chemicals)
1 large can tomatoes (plus juice)
1 small can tomato paste
3 tablespoons of salt
3 tablespoons of honey
2 cups of assorted beans (include garbanzos, black beans, kidney beans, limas)
2 teaspoons each: oregano, rosemary, parsley
abt. 5 ozs. buckwheat or whole wheat noodles.
Cook this together on a low heat (check bottom for sticking) for about 1 1/2 hours. When soup is thick and the (formerly) dried beans are tender, the soup is done. This should serve 4 people.
-- Leslie Coutant
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