Based on an Italian soup I had years ago. This soup is great with chicken but you can also convert it to a vegetarian soup by using veggie broth instead of bone broth and removing the chicken.

It is best to prepare the beans yourself by soaking them overnight (12 to 24 hours) in order to reduce the phytic acid and enzyme inhibitors and make them more digestible – you will be able to absorb more of the nutrients and have less chance of bloating, gas, heartburn, etc. (The precooked method is faster but does not removed as much of the “anti-nutrients.”) Continue reading →