Minestrone Soup
Servings: 10
Ingredients:
● 1 cup, Yupik Organic Red Split Lentils, cooked and drained
● 2 cups Yupik Organic Navy Beans, cooked and drained
● ½ cup Yupik Organic Chickpeas, cooked and drained
● 3 medium yellow onions, diced
● 2 large garlic cloves, crushed
● 1 red bell pepper, diced
● 2 field carrots, sliced
● 1 cup cherry tomatoes, seeded and diced
● 8 cups water
● 2 tsp Yupik Mediterranean Coarse Sea Salt
● 1 tsp Yupik White Peppercorns, ground
● 1 tbsp tomato paste
● 2 bay leaves
● ¼ cup extra-virgin olive oil
● 1 rind of Parmesan
Method:
1. In a large saucepan over medium-high heat, add the extra-virgin olive oil, onions, field carrots, red pepper, bay leaves, salt and white pepper.
2. Sauté for 10 minutes, stirring frequently until the vegetables smell very aromatic and their colors become vibrant. Add tomato paste and garlic and cook for a further 3 minutes before adding the lentils, beans, and chickpeas.
3. Cook this mixture until it begins to lightly stick to the bottom of the saucepan. Add the rind of Parmesan and quickly stir in the 8 cups of water.
4. Bring to a simmer and turn heat to low. Cook for 45 minutes and season with salt and white pepper to taste.
5. Remove cheese rind and bay leaves before serving.