My husband's best friend came up to Maine this weekend to watch his daughter play in a college soccer game. He came for dinner, so I decided to make this soup. It's another good hearty one for the start of the cold weather season.
My husband loves having his college buddies visit as they were all cross-country runners and when they visit — you guessed it — they still go out for a run.
Minestrone Soup 1 cup of cannellini beans 1 cup kidney beans 1 cup lentils 1 onion 3 carrots, diced 1/2 lb. green beans (in season) 3 stalks of celery, diced corn, 1 cup frozen or fresh parsley, 1 cup, chopped rice pasta or other pasta, 1 1/2 cup uncooked 1/4 cup ume plum vinegar spring or filtered tap water 1-inch piece of kombu 1 teaspoon Italian seasoning (optional)
Soak cannellini and kidney beans overnight. Prepare vegetables.
Discard soaking water and refill to cover beans by two inches. Bring beans to boil on a high flame, turn to low, cover and cook for 11/2 hours.
Add more water and return to simmer, add vegetables, cook 15 more minutes. Add pasta, cook another 15 minutes. Add ume vinegar. Add parsley and stir.
In addition to the above ingredients. I also added a vegan boullion cube and a tablespoon of olive oil as the runners in my house need the oil. And I added homemade croutons.*
Serves 10-12 (or maybe a small army!).
Serve this with brown rice and veggies and you will have plenty of energy to sustain you for your run and throughout the rest of the day!
This recipe is wheat-, gluten- and soy-free.
*Croutons: 5-6 slices of whole wheat sourdough bread, cubed olive oil 1/2 teaspoon each rosemary, marjoram, basil, sea salt
Fry bread in oil and herbs. For crunchier croutons bake for 5-10 minutes.
... AND, ABIRTHDAYSURPRISE!!
I was home working today when the door bell rang. It was the florist with not one bouquet of flowers,
but two. For moi, it's my 51st birthday! One was from my daughter, and the other from my blogging friend San Meredith from The Land of Enchantment!! What a nice surprise!!