Minestrone Primavera

[Guest guest]

* Exported from MasterCook *

 

Minestrone Primavera

 

Recipe By :Marilyn Glenville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces dried cannellini beans

2 ounces borlotti beans

2 tablespoons olive oil

1 1/2 ounces mixed seaweed flakes

1 large onion -- chopped

1 garlic clove -- chopped

1 bay leaf

3 baby leeks -- cut into small bite-sized chunks

6 ounces young carrots -- cut into small bite-sized chunks

3 to 4 celery hearts -- cut into small bite-sized chunks

6 ounces young zucchinis -- diced large

6 ounces fine green beans -- cut into small bite-sized lengths

2 ounces shelled peas

2 1/2 pints boiling water, miso broth, or vegetable

stock

2 tablespoons red wine

6 ounces young spring cabbage -- finely shredded

6 ounces new potatoes -- halved

8 ounces tomatoes -- skinned and coarsely chopped

freshly ground sea salt and black pepper

3 ounces soup pasta, such as ditalini or vermicelli

3 tablespoons chopped flat-leaf parsley

handful of basil

garlic croutons, to serve

freshly grated Parmesan cheese, to serve

 

Serves 6 to 8. Because of the many vegetables, minestrone is an excellent soup

for obtaining a good variety of phytoestrogens. The soy in the miso broth is a

rich source, as are the cannellini and borlotti beans. Other phytoestrogens are

found in the celery, carrots, peas, green beans, potatoes, and garlic.

Zucchinis are an excellent source of beta-carotene, vitamin C, and folic acid.

The cabbage offers effective anti-cancer protection by helping estrogen to be

excreted in its harmless form. You can also dress the finished soup with a big

dollop of pesto sauce.

 

Cover the beans generously with water and leave to soak overnight. The next

day, drain and rinse well.

 

Heat the oil in a large heavy-based pan and add the seaweed. Saute gently for a

minute or so, then add the onion, garlic, and the bay leaf, and continue to

saute gently for about 5 minutes. Then add the leeks, carrots, and celery and

cook for 2 to 3 minutes more. Drain both soaked beans and add them to the pan.

Sauute for about 5 minutes more. Add the zucchinis, green beans, and peas, and

saute for a further 5 minutes.

 

Add the water, broth, or stock, together with the wine, cabbage, potatoes, and

tomatoes. Bring to a boil, cover and simmer very gently for about 1 3/4 to 2

hours, or until the beans are tender.

 

Season to taste, crumble in the pasta, add the parsley and basil and continue to

cook for about 10 to 15 minutes, until the pasta is tender.

 

Serve the soup and hand round bowls of the croutons and the grated Parmesan.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 81 Calories; 5g Fat (52.1% calories from

fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0