This excellent recipe appears in Heidi Swanson's Super Natural Cooking.
1 cup toasted wheat germ
6 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 1/2 teaspoons red pepper flakes
1 teaspoon fine-grain sea salt
1 14-ounce can crushed fire-roasted tomatoes (I like Muir Glen brand)
4 cups cooked small white beans
extra-virgin olive oil (for garnish)
fresh basil (for garnish)
freshly grated Parmesan (for garnish)
Combine the wheat germ and stock in a heavy soup pot and slowly bring to a simmer over medium heat.
While the broth is coming to a simmer, heat the olive oil in a skillet over medium-high heat. Add onion, red pepper flakes, and salt and saute about 5 minutes, until onion starts to soften. Add tomatoes and cooked beans, stirring gently, then add skillet contents to the soup pot. Cook contents in soup pot for five minutes over low heat.
Adjust for seasonings before serving. Top bowls with olive oil, basil, and Parmesan as desired.
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