White Bean & Escarole Soup

This hearty, high protein, vegan soup is acceptable for all blood types.


2 Tablespoons olive oil
1 small onion, diced
2 to 3 cloves garlic, smashed
1 16-ounce can cannellini beans, or other appropriate white bean
4 to 5 cups water
2 Tablespoons mellow white miso
1/2 Tablespoon rosemary, fresh or dried
sea salt, to taste
1/2 pound escarole or swiss chard, trimmed and coarsely chopped

How to make it:
Heat olive oil in large soup pot.
Saute onion and garlic for 3 to 5 minutes.
Add beans and cook until warm.
Heat 1 cup water.
Dilute miso in warm water.
Set aside.
Puree 2/3 of onions & beans in food processor (or mash well).
Slowly add miso water to thin beans. The consistency should be somewhat loose.
Add more water if necessary.
Add pureed bean mixture to soup pot with whole beans and onions.
Add balance of water, rosemary and salt to taste. Bring to simmer.
Add escarole or swiss chard.
Cook for 10 minutes more.
Serve immediately.

Makes 4-6 servings.

Reprinted from The Blood Type Diet Website (www.dadamo.com