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Ingredientes
- 1 c. minced onion
- 2 tsp chopped fresh garlic
- 1 Tbsp. extra virgin olive oil
- 1/2 c. diced celery stalk and leaves
- 1/2 c. diced sweet potato or possibly carrot
- 1/2 c. diced tomato
- 6 c. vegetable stock
- 1 c. dry white or possibly kidney beans rinsed and soaked and liquid removed
- 1 c. minced fresh kale
- 1/4 c. white miso
- 1 Tbsp. mirin Or possibly apple juice
- 1 Tbsp. chopped fresh parsley
Direcciones
- Makes 8 servings. VEGAN
- This robust soup combines them with protein-rich beans and miso, a fermented soybean paste from Japan which looks like peanut butter.
- In large soup pot over medium-high heat, saute/fry onion and garlic in oil for 10 min, stirring frequently to prevent browning. Add in celery, sweet potato or possibly carrot and tomato. Continue to saute/fry, stirring frequently, for 5 min, adding small amounts of stock if mix dries out. Add in remaining stock: bring to a boil.
- Reduce heat to medium; add in beans. Cover and simmer till beans are tender, 1 to 1 1/2 hrs. Add in kale; simmer covered 5 min. Pour 1/2 c. of broth from pot into small bowl. Add in miso and stir till dissolved; add in to pot. Add in mirin and parsley; serve immediately.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 8 servings | |
| Calories 62 | |
| Calories from Fat 20 | 32% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1037mg | 43% |
| Potassium 127mg | 4% |
| Total Carbs 8.75g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.38g | 2% |
| Protein 1.64g | 3% |
