1 hr DURATION
1 hr COOK TIME
6–8 servings SERVINGS
Ingredients
- 8 cups chicken stock or broth
- 1 cup dry white wine
- 1/4 cup dried small white beans, soaked in water for 2 hours and drained
- 3 small red-skinned potatoes, cut into 1-inch dice.
- 1 large onion, cut into 1-inch dice
- 2 leeks, trimmed, cut into thin 2-inch-long strips and rinsed thoroughly
- 2 carrots, cut into thin 2-inch-long strips
- 3 celery stalks, cut into thin 2-inch-long strips
- 1 medium eggplant, cut into 1-inch dice
- 1 zucchini, cut into 1-inch dice
- 1 yellow crookneck squash, cut into 1-inch dice
- 2 large ripe tomatoes, peeled, seeded, and chopped
- 1/2 cup chopped garlic chive microgreens
- 1/2 cup basil microgreens
- 1 cup parsley microgreens
- Sea salt and freshly ground pepper
Directions
More From Cooking With Microgreens:
- • Grilled Pork Tenderloins Seasoned with Micros
This excerpt is reprinted with permission from Cooking With Microgreens by Sal Gilbertie and Larry Sheehan , published by The Countryman Press, 2015. PRINT RECIPE