Cannellini, Tomato and Basil Soup
Tomato soup with a protein punch. With the mild flavor of white beans to provide the
protein we crave, we’re free to spice up the flavors in this delicate, but mighty soup.

What You'll Need
Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red onion, diced
sea salt
generous pinch crushed red pepper flakes
2-3 stalks celery, diced
1-2 small zucchini, diced
5-6 vine-ripened tomatoes, diced, do not peel or seed
1 cup cannellini beans, rinsed very well
1 bay leaf
4 cups spring or filtered water
4 teaspoons sweet white miso
3-4 sprigs fresh basil, finely shredded

Instructions
Place about 3 tablespoons oil, garlic and onion in a medium soup pot over medium heat. When the onion
begins to sizzle, add a pinch of salt and red pepper flakes and sauté for 1-2 minutes. Stir in celery and
zucchini, a pinch of salt and sauté for 1 minute. Stir in tomatoes, a pinch of salt and sauté for 1 minute.
Add beans, bay leaf and water, cover and bring to a boil, covered. Reduce heat to low and cook until
beans are quite soft, about an hour. Remove a small amount of broth and puree miso. Stir into soup
and simmer for 3-4 minutes to activate the enzymes, taking care not to boil (boiling destroys the enzymes
in the miso). Stir in basil and serve. Makes 4-5 servings.

Note that in any recipe calling for dried beans, you can shorten your cooking time by using canned,
organic beans, but understand that canned foods do not have the same ‘vitality’ as food that is fresh
and cooked from scratch.