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minestrone-soup-6 recipe

Date:    Thu, 19 Jan 95 15:46:56 EST
 From:    Lucinda J. Rasmussen (lrasmuss@pica.army.mil)
      Watched the Frugal Gourmet the other day and he made a rather
      interesting looking version of Minestrone.  He abhors overcooked pasta 
      so this recipe has no pasta at all.  It would probably be good if you 
      ladled some of this soup over freshly cooked pasta, though.  I made 
      some modifications because I lacked some ingredients and of course 
      omitted the pancetta (Italian bacon) and olive oil.  The result was a 
      most excellent soup.  WARNING:  this is from memory!
      Minestrone Soup
      3 cups cooked white kidney beans (canneloni?) or great northern beans
      3 cups cooked cranberry beans or pink beans
      2 cloves garlic, minced
      2 cups carrots, diced
      2 cups onions, diced
      2 cups celery, diced
      2 cups tomatoes, chopped (canned worked well)
      2 cups 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
      Puree the white beans.  Put into a big stock pot (10 qt) with the 
      cranberry beans.  Saute the garlic, carrots, onions and celery until 
      onions are just turning translucent.  Add to pot.  Add the rest of the 
      ingredients to the pot and fill the pot with water to within 1 inch of 
      the rim.  Simmer for about 1 1/2 hour or until potatoes are soft.  Add 
      salt if desired AFTER the full cooking time.
      This was one thick soup!  I thinned it out before consuming it.
 kwvegan vegan