Tuesday, March 29, 2011

Macrobiotic Miso Minestrone

by Lisa Batson, CNP

1 ½ cups red kidney beans
1 bag brown rice macaroni
3 cups collard greens, chopped
2 cups butternut squash, thinly chopped
3 carrots, thinly chopped
3 stalks celery, thinly chopped
1 medium onion, thinly chopped
¼ cup white miso
1 piece kombu
2 bay leaves
10-12 cups water
4 cloves garlic, minced,
2 tbsp ginger, minced
¼ cup grapeseed oil


In large pot, sautee grapeseed oil and onion for a couple minutes. Add onion, garlic, ginger, butternut squash, celery and carrot and cook on medium to 7-10 minutes.

In a separate pot, bring water to a boil, add macaroni and reduce heat until lightly cooked. Drain and set aside noodles.

Add water to large pot with sautéed vegetables, increase heat to medium-high. Add kombu, bay leaves, and miso when water is close to boiling. Let simmer for 20-30 minutes. After this time, add collard greens, kidney beans and macaroni and simmer for anther 10-15 minutes. Serve hot, chill and re-serve, or freeze for keeping.

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