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Ingredients
extra virgin olive oil
1 sweet onion, thin half moon slices
sea salt
1-2 carrots, diced
1 cup sliced button mushrooms
1-2 yellow summer squash, diced
1-2 small zucchini, diced
1 cup fresh corn kernels
1 cup cooked chickpeas
4-5 cups spring or filtered water
2 teaspoons white miso
several leaves fresh basil, minced
2-3 sprigs fresh rosemary, leaves removed, minced
1-2 stalks celery, diced
small handful fresh parsley, minced, for garnish
Directions
Heat a small amount of oil in a soup pot. Saute onion, with a pinch of salt, for 1 minute. Add carrots, a pinch of salt and saute until shiny with oil. Add mushrooms, a pinch of salt and saute until limp and releasing juices. Add summer, squash, zucchini, corn, a pinch of salt and saute for 1 minute. Top with chickpeas and add water.
Cover and bring soup to a boil. Reduce heat to low and simmer until vegetables are tender, about 15 minutes. Remove a small amount of broth and puree miso. Stir gently into soup, with herbs and celery. Simmer, uncovered, for 3-4 minutes to activate the enzyme activity of the miso. Serve garnished with fresh parsley.
Makes 6-8 servings.
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Print ThisChickpea Minestrone
There are Italians who will tell you that minestrone is made a certain way...period. But my family was from Naples and we made soups from whatever veggies we had in the fridge. So be creative! Make your minestrone yours!Ingredients
extra virgin olive oil
1 sweet onion, thin half moon slices
sea salt
1-2 carrots, diced
1 cup sliced button mushrooms
1-2 yellow summer squash, diced
1-2 small zucchini, diced
1 cup fresh corn kernels
1 cup cooked chickpeas
4-5 cups spring or filtered water
2 teaspoons white miso
several leaves fresh basil, minced
2-3 sprigs fresh rosemary, leaves removed, minced
1-2 stalks celery, diced
small handful fresh parsley, minced, for garnish
Directions
Heat a small amount of oil in a soup pot. Saute onion, with a pinch of salt, for 1 minute. Add carrots, a pinch of salt and saute until shiny with oil. Add mushrooms, a pinch of salt and saute until limp and releasing juices. Add summer, squash, zucchini, corn, a pinch of salt and saute for 1 minute. Top with chickpeas and add water.
Cover and bring soup to a boil. Reduce heat to low and simmer until vegetables are tender, about 15 minutes. Remove a small amount of broth and puree miso. Stir gently into soup, with herbs and celery. Simmer, uncovered, for 3-4 minutes to activate the enzyme activity of the miso. Serve garnished with fresh parsley.
Makes 6-8 servings.
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