Minestrone by Shirley Cauchi

-Makes four servings -
1 cup cannellini beans, soaked overnight
1 cup diced onions
1/3 cup diced celery
1 tsp. sesame oil, optional
4 green cabbage leaves, chopped
1/8 tsp. oregano, optional
1/8 tsp. basil, optional
1 cup red split lentils washed
5 cups filtered water
2 inches kombu
1 tsp. kuzu or arrowroot
2 -3 tsp sweet miso
Fresh parsley to garnish
1.    Heat oil in a soup pot, and add onions, celery and herbs; sauté for 2-3 mins.
2.    Add kombu, beans and water and bring to a boil.
3.    Reduce heat and cook for approx. an hour until beans are cooked.
4.    Add lentils and cabbage and cook for 5 more minutes.
5.    Dilute the kuzu or arrowroot with 1 tbsp cold water, add the miso, stir well and add to the soup.
6.    Cook for a further 5 mins on very low heat.
7.    Serve in individual bowls and garnish with parsley.
Note: For a creamier consistency, take half of soup and blend, or add 2 tbsp of millet or quinoa when cooking the beans.  

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