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amys-minestrone recipe

Date: Sun, 15 Oct 1995 17:21:56 -0400
 From: AllenF1986@aol.com
 Amy's Minestrone
 Just invented this weekend.  My husband and I have already had two meals of
 this recipe and are looking forward to a third.  I have no idea if this
 qualifies as authentic minestrone, but it has beans and pasta in a tomato
 base, so that's what I'm calling it.  I realize there are a lot of
 ingredients, but I find that it is necessary to include several different
 types and textures of vegetables to get the complex taste that makes this
 hearty soup so good.   You'll need to put the cannellini beans in the crock
 pot in the morning, but finishing the recipe will only take about an hour and
 fifteen minutes when you get home from work.
 One-half gallon fat-free vegetable stock (I make my own on Sunday afternoons
 by simmering miscellaneous vegatable trimmings collected in plastic bags in
 the freezer over the course of the week along with bay leaves, marjoram,
 parsley, and thyme - cook on low heat all day, and strain through a fine
 seive, squeezing out the juice from the vegatables).
 One-half pound dried cannellini beans
 One Bay Leaf
 One teaspoon of salt (optional)
 Rinse and pick over the beans; place in a sauce pan and cover by 2-3 inches
 with hot water.  Bring to a boil; boil for five minutes; drain, rinse, drain
 again, and place in crock-pot.  Add vegatable stock and water to cover by 4-5
 inches, bay leaf and salt.  Cook on high 7-8 hours (or low 8-10 hours).
 Two 15-oz cans of recipe-ready tomatoes and their juice
 One small can of tomato paste
 One and one-half gallons of fat-free vegatable stock (see above)
 Two carrots, peeled, halved long-wise and sliced
 Two stalks of celery, sliced
 Two yellow onions, quartered and sliced
 Three cloves of garlic, passed through a garlic press
 One tablespoon each dried basil and dried oregano leaves (not ground)
 One teaspoon (more or less to taste) dried red pepper flakes
 One-half pound fresh spinach leaves, cleaned and torn into small pieces
 6 ounces egg-free dried pasta - small shapes like tubetti or shells 
 Salt and freshly ground pepper to taste
 Pour the beans and their juice into a large soup pot; remove the bay leaf if
 you can find it.  Add all ingredients through the spinach; bring to a boil
 and simmer uncovered for thirty minutes.  Add the pasta and season to taste
 with salt and pepper.  Cook until the pasta is done and serve.
 kwvegan vegan