The kelp fills the soup with natural iodine, and gives it a slight hint of the taste of the sea!
1 cup dried garbanzo beans (or a 14 oz can of cooked garbanzo beans)
4-5 cups water
3 large garlic cloves, peeled and quartered
1 bay leaf
Fresh ground pepper
1/3 cup snipped wild Sea Kelp
1 large sprig rosemary
2-3 sprigs oregano
Celtic sea salt
1 tbsp Italian seasoning
1-2 tbsp olive oil
1 green bell pepper, chopped
4 scallions, diced
1 1/2 cups brown rice pasta shells or spirals
(if using pre-cooked, canned garbanzo beans, skip step 1)
- Soak dried garbanzo beans for 6-8 hours in clean, chlorine/fluoride-free water.
- Bring 2 cups of water to a boil. Rinse and drain the garbanzo beans and add them to the water, along with the garlic cloves, 1/2 tbsp Italian seasoning, 1 vegetable bouillon, sea salt, and the bay leaf. Boil for 15 minutes, then simmer for about 30 minutes adding more water when necessary.
- Remove from heat. Add the sun dried tomatoes, capers, and fresh herbs. Cover and let the heat pull the flavor out of the herbs. Toss a few times so that the herbs are mixed into the food.
- Remove herb stems. Using a slotted spoon, remove about 1/3 of the bean mixture, along with 2-3 tbsp of the water from the pan, and puree in a food processor. Return the pureed mixture to the pan. Add the remaining water, remaining Italian seasoning, and the snipped sea kelp. Bring to a boil.
- Add the pasta and cook until al dente, turn off heat. Remove visible herb sprigs. Toss in the green bell pepper, stir in the olive oil, and add sea salt if needed. Dish into bowls and garnish generously with scallions and ground pepper. Garnish with freshly chopped chives or basil if desired.