Italian Winter Soup with Job’s Tears
If you’re looking for a new gluten-free grain to try, look no further! Job’s tears, or coix, a grain native to Southeast Asia, is gaining popularity for its flavor, texture, versatility and amazing health benefits. Once cooked, it’s roughly the size of a pea and has a soft and chewy texture that mixes well with other grains in bowls and soups. It contains essential amino acids and Vitamin B and more protein than most cereal grains at 6 grams per half cup. Used in traditional Chinese medicine, Job’s tears are being studied with great promise for treatment of cancer, allergies, stomach ailments and heart disease. If they’re not yet available at your grocery store, look for them at your local Asian market or online.
- 3/4 cup organic Job’s Tears
- 1 small organic onion, chopped
- 2 stalks organic celery, chopped
- 2 organic carrots, chopped
- 1 TB cold-pressed olive oil
- 2 TB organic tomato paste
- 1 tsp Italian Herb seasoning
- 1 15 oz can of organic white beans
- 1 can fire-roasted organic tomatoes
- 3 cups organic vegetable broth
- grated Parmesan cheese for garnish
1.Rinse Job’s tears and cover with a few inches of water and boil until tender, about 30 minutes. Drain.
2.In a soup pot or Dutch oven, heat oil on medium heat and sauté onions, celery, and carrots until tender.
3.Add tomato paste and Italian seasoning, stirring until vegetables are coated with the paste and herbs are fragrant, about one minute.
4.Mash 1/2 of the beans and add them, along with the whole beans, tomatoes and broth to the pot.
5.Stir in Job’s tears and bring to a simmer.
6.Garnish with grated Parmesan Cheese if desired.
|Servings Per Recipe||6|
Photographer: Carmen Troesser