I went to the East Liberty farmer’s market to show my dad how many stands they have and the variety, and in the Blue Bird Organic Farm stand they had okra! My husband is from Louisiana, so I could not go home without some! Half of it I fried, which was delicious! And the other half I used to make a minestrone soup. The secret of this soup is the okra, it will give it a unique flavor, bur you have to make sure to denature all the slime. Let me pass you the recipe:
Okra- half a pint. Sliced thinly
Carrot- one medium
Celery- four stalks
Onion- one medium
Zucchini- one medium
Cooked red beans- two cups
Penne whole wheat pasta- Two cups dried
Chicken or vegetable broth- one cube
Spices- salt, pepper, two bay leaves, oregano, thyme, curry
Water.
Garlic- optional
.
First cook the beans in just water, or use a can of sugar free unsalted beans. Slice your vegetables, and reserve.
In a large pot add some olive oil and saute the onions and garlic, add the carrots and celery and let them cook until slightly tender. Add three cups of water and let it come to a boil, add the broth cube. Then add the okra and zucchini. Reduce the heat to a simmer and cover. The okra will release a lot of gooey slime and you will have to cook for a long time, about one hour, for it to break down. Once the soup stops looking sticky and gooey add the spices, then add two more cups of water up to six cups, add dry noodles and let them cook in the tasty broth you’ve just made. Two minutes before your pasta is done add the beans so the warm up.
Serves six.
Voila! You have a unique and delicious minestrone! Serve hot and enjoy!
Okra minestrone.
Sensibly Green 