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    Rosemary White Bean Soup {Gluten-Free, Dairy-Free}

    rosemary white bean soup

     

    This is a very delicious soup, I have to say. You wouldn’t think bean soup would taste particularly good, but it does! And it’s because of one of the unique ingredients: miso.

    Soup can be a difficult kind of recipe to make if you are avoiding processed foods.

    It’s hard to make soup taste good without a flavorful broth. And most boxed broths contains MSG and other added preservatives, flavors and colors. So you’re left to make your own broth, add a bunch of salt and herbs, or suffer through a bland soup!

    My mother was the first in my family to discover that adding miso to any kind of soup, instead of bullion cubes or broth, was a healthy way to add more savory flavor.  Miso actually provides a depth of flavor that is just as good, or better, than the processed broths.

     

    Rosemary White Bean Soup

    Serves 6
    Ingredients:
    1 lb dried white great northern beans
    4 c. diced yellow onions (about 3 medium onions)
    3 Tbs. coconut oil or olive oil
    2 quarts water
    1 ½ Tbs. miso paste
    2 garlic cloves, minced
    1 bay leaf
    1 large branch of rosemary (about 5 inches)
    2 tsp. sea salt

    Method:
    1. In a medium bowl, cover the beans with water by at least 2 inches and leave them at least 6 hours or overnight.

    2. In a large stockpot over low to medium heat, sauté the onions in the oil for 10-15 minutes until translucent. Add the garlic and cook over low heat for 3 more minutes.

    3. Drain the white beans and add them to the pot along with the rosemary, water and bay leaf. Cover, raise the heat and bring the water to a boil, then reduce the heat and simmer for 1 hour and 15 minutes until the beans are very soft. Remove the rosemary branch and bay leaf and add the salt. Allow to cool for about 20 minutes.

    4. The next step is to blend or mash the beans to create a smooth soup. Add the miso paste to the pot of soup. Take a potato masher and mash the miso into the beans until almost all of the beans are crushed. Alternately, it may be easier to use an immersion blender or regular counter-top blender to blend the beans into a smooth soup. Serve warm and store leftovers in the fridge. Soup will taste more flavorful the next day.

    *The miso adds a wonderful rich and hearty flavor to this soup. It will not taste as good without it. The miso also adds additional nutrients and probiotics to the soup, since it is a fermented food.

     

    Keep taking back your health,
    Robin

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