This classic Italian soup takes the addition of sprouts wonderfully.

You can use any combination or mix of Sprouted Beans you like, they're all great!

Ingredients:

  • 1/2 cup cabbage - chopped
  • 2 potatoes - cut into small cubes
  • 1 or 2 carrots cut nicely
  • 1 onion - diced
  • 1 cup spinach - chopped
  • 1 summer squash - chopped
  • 4 cups Sprouted Beans - we like Beanie's Awesome Mix, Christmas Present, Pea Carnival, San Francisco Mix, and Spring Garden
  • 1 cup pasta - your choice
  • 1 quart tomato puree or vegetable stock
  • 1/2 cup olive oil
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 Tbs. parsley
  • 4 cloves garlic - chopped
  • salt to taste
  • parmesan or romano cheese - optional

 

Preparation:

  • In a big pot combine the Sprouted Beans, veges, pasta and tomato puree or stock.
  • Bring to a boil then reduce to a simmer - cook 15-20 minutes, until tender.

Meanwhile...

  • Make a paste of the oil, garlic, and herbs using a mortar & pestle, blender or food processor.
  • Top the soup with the wonderful paste you just made, and some parmesan or romano cheese.
  • Serve with garlic bread or Sprouted Whole Wheat Bread and butter.

 

Notes:

  • Mix and match bean sprouts to your heart's content!