Serves: 4
Total Calories: 256
1. Bring the water, beans, bay leaves, kelp, and nettles to boil in a 6-quart stockpot. Reduce the heat to medium-low, and simmer covered for 1 hour or until beans are soft.
2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic, onions, and shallots. Sauté, stirring occasionally, for 5 minutes or until the onions begin to soften. Add the celery and continue to sauté for 3 minutes, or until the celery becomes bright green.
3. Transfer the sautéed vegetables, tomatoes, yams, potatoes, mushrooms, and saffron to the simmering beans. Continue to simmer 20 minutes, or until the potatoes and yams are tender. Stir in the basil, rosemary, and salt. Adjust the seasonings, if desired.
4. Ladle the hot soup into bowls, garnish with calendula petals, and serve.
For a Change . . .
• Before serving the soup, drizzle with extra virgin olive oil or Garlic Basil as an additional garnish.
• Substitute 1 cup dried pasta, such as penne, elbows, or shells, for the mushrooms.
This Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.
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