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1-inch piece kombu
1 leek -- split and slice thin
1 rutabaga -- small, diced
2 parsnip -- diced
3 carrot -- diced
3 stalks celery -- diced
1 cup great northern beans -- soak 2 hour
3 teaspoons white miso
1 bunch scallions
6 cups water
Directions
Place kombu in bottom of pot and layer the remaining ingredients in order listed except miso and scallions. Add water, bring to boil, reduce to simmer for 1 hour. Remove small amount of broth, dissolve miso in broth and return to pot, Simmer for 3 minutes to activate the enzymes. Garnish with scallions.
ShareThis
Print ThisWhite Bean and Vegetable Soup
Ingredients1-inch piece kombu
1 leek -- split and slice thin
1 rutabaga -- small, diced
2 parsnip -- diced
3 carrot -- diced
3 stalks celery -- diced
1 cup great northern beans -- soak 2 hour
3 teaspoons white miso
1 bunch scallions
6 cups water
Directions
Place kombu in bottom of pot and layer the remaining ingredients in order listed except miso and scallions. Add water, bring to boil, reduce to simmer for 1 hour. Remove small amount of broth, dissolve miso in broth and return to pot, Simmer for 3 minutes to activate the enzymes. Garnish with scallions.
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