Thursday, December 31, 2009


Here's another recipe with beans, which are one of the easiest to prepare, most economical and heathlest gluten-free foods you can eat. This roasted vegetable and borlotti bean (also called Roman bean or cranberry bean) soup is so rich, it tastes as if it might be made with a meat base, but it's not--it's gluten free, vegetarian and vegan as well!

Borlotti Bean Soup

Heat oven to 400 degrees.


3T oil

1 lb carrots, washed and cut in 1" lengths

1 lb onions, peeled and cut in eighths

3 parsnips, washed and cut in 1" lengths

1/2 lb mushrooms, cleaned and quartered

1/2 head garlic, peeled, cloves left whole

2T dried thyme

2T dried marjoram

2T dried rosemary



28oz can crushed tomatoes

8c cooked borlotti beans

8c raw shredded cabbage

8c water

Roast carrots, mushrooms, garlic, onions and parsnips, covered with oil, herbs, salt and pepper, for about an hour. Cool and puree all the vegetables except for half of the carrots. Cut reserved carrots into bite sized pieces. In large soup pot, combine water, vegetable puree, beans, cut carrots and cabbage. Bring to a boil and simmer until cabbage is slightly cooked but still crunchy. Add additional salt and pepper to taste.

Note: for a super-fast, but not quite as delicious version, use Better Than Bouillon soup base and mix with cabbage and beans.

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