Friday, September 7, 2012

Soothing Cannellini Miso Soup w/Tomatoes and Spinach

Looking for a super simple and delicious soup packed with vitamins and minerals, but easy on effort, this recipe fits the bill.  I came up with this soup during the gloomiest days of the downpours formerly known as hurricane Isaac, during a rainy spell with overcast and lonely looking skies beaming down, daring you to make plans for outdoor commerce.  The base of this soup is chicken broth and red miso, but you can make this a vegetarian  recipe by substituting vegetable broth for the chicken broth.  Miso is a fermented paste made from soybeans and other grains like rice and barley, Chinese in origin.  Red  Miso's  rich color comes from the duration of fermentation, which can be up to a year.  Red Miso is sometimes described as salty with an umami implement.  Miso has a cacophonous amount of benefits including protein, vitamin A, B vitamins like riboflavin, as well as zinc, phosphorous, and manganese.
Another Super power in this recipe is spinach.  Spinach provides vitamins including K and A, folate, iron, calcium, B2, magnesium, dietary fiber, as well as flavanoids or antioxidants and super healthy omega 3 fatty acids, which many people tend to think have to come from fish!!
This recipe is a great mood lifter and provides a bundle of goodies for the mind, body and soul.  Feel free to multiply the omega 3's by stirring in some shelled and deveined shrimp at the end for a super delicious soup fit for any occasion, just throw in some crusty bread for dipping!
4 c. chicken broth
2 c. water mixed with 1/3 c. plus  1 tbsp. Red Miso
1 tsp. cornstarch
1 can cannellini beans, drained and rinsed
2 green onions, thinly sliced
1 clove garlic, pressed or finely minced
1 1/3 c. petite diced tomatoes
1 c. fresh spinach, thinly sliced
Parmesan cheese for garnish
olive oil for drizzling
SPST (Salt and Pepper to Suit your Taste)
Lightly cook green onion and garlic over medium high heat for several minutes until softened, about 3 minutes.  Add liquid and cornstarch, then bring to a boil.  (Mix the cornstarch with about 2 tsp. water before adding to prevent clumping)   Reduce heat to simmer and stir in beans and tomatoes.  Simmer just until beans are warmed through, about 5 minutes.  Stir in Spinach.  SPST.  Garnish with grated Parmesan cheese.  Serve drizzled with olive oil and bread if desired.

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