This recipe for Italian vegetable soup is a great dinner when you're out of broth. Miso or water is the base with loads of veggies and flavorful herbs.
Place the beans in a large bowl and add water to cover by one inch. Mix in a pinch of baking soda. Soak overnight on the kitchen counter. In the morning or up to 24 hours later, drain and rinse the beans. Don't know why beans should be soaked? Click here.
If you already have 2 cups of previously soaked beans on hand in the freezer, skip the overnight step above and start with the step below.
Add the 3 quarts filtered water and soaked beans to soup kettle and bring to a boil. Reduce heat, cover and allow to simmer for one hour.
Add the radish, cabbage and carrots. Allow to simmer another 30 minutes.
Add olive oil and onions to a large skillet and gently saute until the onions are wilted. Add the celery, zucchini, garlic and tomatoes. Simmer 20 minutes and then add the parsley. Add the sauted mixture to the bean mixture along with the optional brown rice. Add seasonings. Cook until the rice is tender.
Remove soup kettle from the heat and allow to cool for 10 minutes. Mix in the package of miso and gently stir until well blended.
For those who prefer smooth textures, this soup is fabulous thoroughly blended up too. Just use a stick blender and blend right in the pot after mixing in the miso.
Serve the Italian vegetable soup immediately and refrigerate any leftovers after it has cooled to room temperature.
2 cups soaked beans may be substituted for the 1 cup of dried beans to improve the soup's digestibility.
Navy beans are suggested as they are low in starch and legal for the GAPS diet.
Wild rice may be substituted for the brown rice to add additional nutrition and for those avoiding grains.