Cannellini beans are one of my most favourite beans. This recipe is similar to the one we use back home except we use local Asian beans like mung beans or string beans.
According to Today’s Women and Health,
“Cannellini beans are low-fat, high in fiber and provide a high quality of magnesium, fiber, iron and folate. They have twice as much iron as beef. Maintaining iron stores high ensures a stable supply of hemoglobin. This carries energizing oxygen to every cell in the body. This gives you energy to spare!
On top of that, the green vegetables mixed with the soup provide high amount of nutrients.
So before I ramble, here’s the recipe.
1 Pack of Okra or Lady’s Finger (about 7-9 pcs)
A Few Pumpkin Flowers
1 Small Courgette or Zucchini
1 Vegetable Stock Cube
1 Thumb-size Ginger, Sliced or Crushed
If you’ve got a pressure cooker, use it to cook the beans. Drain. Otherwise, boil 1 litre of water with 1/4 teaspoon salt. Put the beans and bring back to boil until beans are well done. Drain.
Meanwhile, cut the vegetables about 1 inch.
Boil 2 cups of water with the ginger.
After a minute or two, add the vegetable stock cube and let it dissolve.
Put in the beans and the other vegetables. Allow to boil for a couple of minutes before finally adding the pumpkin flowers.
Remove from heat and serve with fresh baked whole wheat bread.