Yum, Tearty, Tuscan White Bean Soup!

Hi Tearty!

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The Program is a series of 50 lessons that teach you to thrive on a plant based diet, and not be vulnerable to deficiencies. Each lesson includes a written component and a recorded Q&A call.

 

Click here for an example of one such Q&A call. The topic is "Foods You Eat Now That Are Aging You", and the guest is Michael Klaper, M.D.

 

Normally, only students of The Mastery Program have access to this Q&A call. But I got The Vegetarian Health Institute to remove password access on this one only -- for the next 72 hours.

 

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They will award Gold scholarships to the two people with the most compelling reasons for wanting this education. And they'll announce the scholarship recipients next week, a day before they re-open enrollment.

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Tuscan White Bean Soup

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By Meredith McCarty www.healingcuisine.com

 

Tuscan White Bean Soup

Makes 8 servings or 8 cups

2 cups white beans (lima, navy, cannellini [Italian white kidney beans], great northern)
8 cups water or mild-tasting vegetable broth (4 cups to soak, 4 cups to pressure-cook beans)
2 tablespoons olive oil
2 onions, diced
2 large cloves garlic, pressed
6-inch piece kombu sea vegetable
2 bay leaves
1 teaspoon dried Italian herbs
¼ cup white miso
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup fresh basil, minced
Italian parsley leaves for garnish

1. Sort through beans for stones by spreading them on a white plate. Rinse beans in water to cover. Drain, and soak 8 hours (all day or overnight) or until bubbles form, up to 24 hours.

2. In pressure cooker, heat oil and sauté onion and garlic until barely tender, about 5 minutes.

3. Drain beans reserving liquid for plants or garden. Transfer beans to pressure cooker with 4 cups fresh water. Bring to boil and slow-boil uncovered for 5 minutes to allow initial gas to escape in the form of froth or steam. Add kombu and bay leaf and cover to bring to pressure, then turn heat low to cook for 1 hour.

4. When pressure subsides, set aside 1 cup of the broth. (Keep to add next day, if needed. The exception is canellini beans when you may need to add 1 cup of eater.) With a wire whisk or in a food processor or blender, purée halfway cooked beans, vegetables, and kombu with dry herbs, miso, salt, and pepper. Add fresh basil and heat through to blend flavors, about 5 minutes. Adjust seasonings to taste and amount of liquid to consistency desired. Garnish to serve.

For 8 servings, per serving:

Calories: 194    Protein: 9gm    Fat: 4gm    Saturated Fat: 1gm    Carbohydrates: 34gm    Fiber:  9gm Cholesterol: 0    Sodium: 230mg

Calories from Protein: 18%      Calories from Fats: 17%     Calories from Carbohydrates: 64%

 

 

 

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