Minestrone Soup


Preparation time: 1 ½ hours, from scratch

SATTVIC, O Vata, 0 Pitta, – Kapha

Bring to pressure in a stainless steel pressure cooker:
⅔ c. dry beans: navy, whole mung & chickpea are good 8 c. pure water
Pinch of hing or epazote (optional, aid digestion) 1 bay leaf
Cook until done about 30 minutes. Or you can use 2 cups of pre-cooked b beans in their liquid plus 6 cups
of water.

Wash and chop:
2 potatoes, cubed 1 carrot, diced
3 inches of the leek, chopped 2 stalks of celery, finely chopped
1 c. fresh green vegetables: zucchini, peas or string beans
One the beans are done, add the vegetables to the bean pot with:
*1 c. Rose Petal Tomato Sauce (recipe below) ½ c. white basmati rice, dry, washed
1 tsp. salt 2 tsps. dried sweet basil
½ tsp. dried thyme
Let the soup simmer until tender, about 45 minutes. Add extra water if needed for the broth. Serve hot with:
freshly ground pepper
*Basic Rose Petal Tomato Sauce
Wash and chop, or put through a food mill:
12 fresh medium tomatoes (about 4 cups)

A food mill helps cull out the tomato seeds which can aggravate Vata, a bit. Or you can simply leave as
many seeds on the cutting board as you can. Simmer the tomatoes in a stainless steel saucepan with:
¼ c. finely chopped onion, 2 cloves garlic, minced, 2-4 Tbsps. extra-virgin olive oil
Cook over medium heat uncovered until thick, about 15 minutes or so. Pour the thickened tomatoes
in a blender with.

2 Tbsps. or more organic dried rose petals 4 tsps. fresh oregano, chopped or 2 tsps. dried oregano
½ tsp. dried thyme 2 Tbsps. fresh Italian parsley, finely chopped
Salt and pepper to taste Up to ¼ c. water (optional)
Puree well. Ready to serve.

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