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| White Bean, Tomato & Rappini Soup |
| DOWNLOAD RECIPE |
| This recipe is from Healthful Cuisine by Dr. Anna Maria Clement, PhD, NMD & Chef Kelly Serbonich, Creators of the Raw Food Cuisine of the Hippocrates Health Institute. |
- 1 cup dried organic great northern beans
- 2 lge. cans Muir Glen fire roasted tomatoes
- 3 fresh tomatoes (local)
- 1 large onion – diced (local)
- 1 head garlic – sliced (local)
- 1/2 cup olive oil
- 1 bunch rappini – chopped (local)
- 1/2 cup fresh parsley – chopped (local)
- 2 T. fresh oregano (local)
- 1/2 cup fresh basil
- 2 bay leaves
- Salt & pepper
- 2 cups Pecorino Romano cheese
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| Soak beans overnight; cook over low heat until soft. Sauté onion in olive oil over low heat for about five minutes. Add garlic and sauté for a minute; add tomatoes, oregano, and bay leaves and simmer for about 15 minutes; Add beans and simmer another 15 minutes; Add rappini to soup base 10 minutes before serving; add salt, pepper, basil, chopped fresh tomatoes and parsley and serve with bread, over rice or pasta. |
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