Fresh murungai keerai, moringa leaves are delicious in this hearty Italian-style minestrone with toothsome barley, plump kidney beans, savory vegetables, and fresh herbs. Substitute water for the teaspoon of oil for an oil-free version.
2cupsmoringa leavesfresh, stems removed or substitute chopped fresh spinach
½cupbroccoliflorets
Instructions
Cook Barley
Bring 2 cups water to a boil. Add ⅓ cup uncooked pearled barley, reduce heat, and cook for 35 minutes or until tender.
Prepare Vegetables
While barley cooks, chop 1 cup celery, 1 cup carrots, and 1 cup onion Slice 2 cloves garlic.
Heat 1 tsp. olive oil in a large soup pot. Add celery, onion, and carrot. Saute until the onion begins to soften and brown. Alternatively, pan-roast vegetables with a couple of tablespoons of water.
Add ¼ tsp. salt and sliced garlic. Stir and cook for 2 minutes.
Make Minestrone
Add to the sautéed vegetables in the soup pot: 6 cups well-seasoned vegetable broth, 2 cups vine ripe tomatoes, ½ cup corn , 1 ½ cups kidney beans, 1 cup white cabbage, 2 large sage leaves, 4 sprigs thyme, 3 small bay leaves and the cooked barley with its cooking water. Boil over low heat for 15 minutes.
Finish with Moringa Leaves
Add 2 cups moringa leaves, or substitute chopped fresh spinach and cook another 10 minutes. Finally, add ½ cup broccoli and turn the heat off. Let soup sit on the burner for 5 minutes.
Serve
Remove bay, sage leaves, and thyme sprigs from the soup. Serve with vegan parmesan if desired.
Notes
Freshly cooked kidney beans made from scratch will make this minestrone the best.