Three Bean and Flax Minestrone Soup


Recipe provided by Alana Peckham from Alligga Flaxseed Oil Company
Yields: 14 servings (250mL per serving)

• ¼ cup Alligga Flaxseed cooking oil
• ¼ cup tomato paste
• 1 large onion, finely diced
• 1 cup white wine
• 2 carrots, finely diced
• 6 cups vegetable stock
• 1 stalk celery, finely diced
• 4 cups water
• 5 cloves garlic, minced
• 1 large can (795g) tomatoes
• 1 Tbsp salt
• ⅓ cup dried chickpeas
• 1 tsp ground black pepper
• ⅓ cup dried red kidney beans
• ½ tsp crushed chili flakes
• 1/3 cup dried black beans
• 1 Tbsp fresh or dried thyme `
• 1 bell pepper, diced
• ¼ cup Alligga milled flaxseeds
• 1 zucchini, diced

i. Soak all three dried beans separately in water overnight, drain the water before using the beans
ii. Heat the oil with the onions, carrots, celery, garlic, salt, ground black pepper, dry crushed chili flakes, and thyme on high heat until onions start to brown slightly
iii. Add the tomato paste and cook for about 1 minute to allow the tomato paste to thicken
iv. Add the milled flaxseeds and white wine, allow wine to reduce
v. Add the vegetable stock, water, diced tomatoes, drained beans, and bring the soup to a boil
vi. Once the soup has boiled, reduce heat to a simmer and allow to simmer for 45 minutes
vii. After 45 minutes, add bell peppers and zucchini and continue to simmer until beans are all cooked and tender
viii. Taste the soup and adjust seasoning to taste

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