Minestrone Soup <t> Recipe

Minestrone Soup Recipe

Yield: 1 Servings
Recipe by luhu.jp

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 ounce: 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,

Directions:

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.

Posted by Lucinda J. Rasmussen to the Fatfree
Digest [Volume 14 Issue 20]
: From the Frugal Gourmet - WARNING: this is from memory!:

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80


Source from luhu.jp