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Minestrone soup
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| Artist: |
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| Categories: |
Italian, Soups, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Cooked white kidney beans | | | (canneloni?) or great | | | Northern beans | | 3
| cup | Cooked cranberry beans or | | | Pink beans | | 2
| | Cloves garlic, minced | | 2
| cup | Carrots, diced | | 2
| cup | Onions, diced | | 2
| cup | Celery, diced | | 2
| cup | Tomatoes, chopped (canned | | | Worked well) | | 2
| cup | Zucchini, diced | | 8
| oz | Fresh kale or spinach | | | Chopped | | 2
| | Potatoes, peeled and cubed | | 1
| tbsp | Dried Italian herbs or | | | Parsley | | 1/4
| tsp | Freshly ground pepper | | 1/2
| cup | Red wine |
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Procedures:
| 1 | Puree the white beans. | | 2 | Put into a big stock pot (10 qt) with the cranberry beans. | | 3 | Saute the garlic, carrots, onions and celery until onions are just turning translucent. | | 4 | Add to pot. | | 5 | Add the rest of the ingredients to the pot and fill the pot with water to within 1 inch of the rim. | | 6 | Simmer for about 1 ?hour or until potatoes are soft. | | 7 | Add salt if desired after the full cooking time. | | 8 | This was one thick soup! i thinned it out before consuming it |
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