A Protein Power Minestrone feat. Cow's Parsnip! (vegan)
Updated: May 24, 2018
Here's a bowl full of proteins and calcium!
There's cow's parsnip in the field! That's your call to put on your shoes and gloves and get out there to collect a colander full of those tasty, healthy leaves!
Did you know that in eastern countries cow's parsnip is a main ingredient in Borschtsch? Well, now you do. ;-) We are going to pimp a southern classic today: the minestrone!
For this soup you need a colourful mixture of beans, lentils, peas and grains. You get them readily packed for your convenience. You need to soak this mixture for at least 12 hours. There's no spontaneous Minestrone. ;-) To speed up the soaking time, add a spoon of baking soda to the water. You can add another spoon to the water in which you cook the mixture and the time you'll need to cook them will shrink significantly.
And this is what you need for the soup:
2 cloves of garlic
1 love parsley branch
1 can of peeled tomatoes
1 laurel leaf
2 clove buds
Salt a pepper
So your beans are cooking. Use that time to chop and slice the rest of the vegetables and the cow's parsnip. Braise them in a little olive oil in a pot. When this is done, add the cooked beans and the peeled tomatoes. Use the empty can to add three cans full of water. Now let this simmer for at least another 30 minutes.
During this time, regularly open the lid to take a sniff. This helps you pass the time and you get hungrier by the minute. ;-)
As you serve the minestrone, add some basil and some slightly roasted buckwheat for the crunch. You will love this minestrone! It's a fantastic dish!
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