1 Tbs extra virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ cup leek bottoms, chopped
½ cup carrots, sliced
4½ cups water, divided
½ tsp sea salt
1 cup precooked white beans (cannellini)
1 cup packed spinach, washed and chopped
1 cup leek tops, cleaned and sliced thin
1 small red pepper roasted or 1/3 cup chopped fresh
½ cup fresh basil, chopped
¼ tsp black pepper
2 scallions, chopped for garnish
Option: 1 Tbs. light miso
1. Preheat oil in large pot and sauté onion and garlic in olive oil for 2-3 minutes. Add leek bottoms and carrots. Add 2 cup of water and sea salt, cover and bring to boil, lower heat and simmer for 5 minutes.
2. Add beans, spinach, and leek tops, red pepper and basil with remaining water, cover and simmer again for l0 minutes.
3. Remove a ladle of soup into a small bowl, add miso, and dilute with spoon, stirring until miso is dissolved. Return to pot, but do not boil at this point, otherwise, you will destroy the important enzymes in miso. If not using miso, increase salt by ½ tsp. If you wish, garnish with chopped scallions.
Bites of Insight: To roast peppers. Place red pepper directly on open flame and char the skin on all sides or lightly oil skin and place in a pan directly under broiler and broil until skin blackens. Continue turning until the entire pepper is black, remove and place in a covered bowl for 3-5 minutes. To remove skin, rub off with your fingers, remove seeds and white core and chop into ½ pieces.