Go Back to Recipes Page      Print This

White Bean Soup with Spelt

Extra virgin olive oil
2 cloves fresh garlic, finely minced
1 small yellow onion, diced
Sea salt
1 carrot, diced
1 cup diced butternut squash, do not peel
1/2 cup spelt, rinsed well, soaked for 1 hour, drained well
1 cup cannellini beans, sorted, rinsed well
1 bay leaf
5 cups spring or filtered water
2 teaspoons sweet white miso
3 - 4 leaves fresh kale, finely minced
1/2 red bell pepper, roasted over an open flame, peeled, seeded, finely minced

Place a small amount of oil, garlic and onion in a medium pressure cooker over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 2 - 3 minutes. Stir in carrot and squash, a pinch of salt and saute for 1 - 2 minutes. Add spelt, beans, bay leaf and water, seal the lid, and bring to full pressure. Reduce heat to low and cook for 25 minutes. Allow pressure to reduce naturally. 

Remove a small amount of broth, dissolve miso and stir it, along with minced greens into soup. Simmer for 3 - 4 minutes to activate the enzymes in the miso. Remove bay leaf and discard. Serve garnished with roasted pepper. 

Makes 4 - 6 servings.  


Ergo Chef
Gift Baskets
 Christina's Advertisers
 The Fruit Company