Minestrone soup <t>

1 Servings

Ingredients

QuantityIngredient
3cupsCooked white kidney beans
(canneloni?) or great
Northern beans
3cupsCooked cranberry beans or
Pink beans
2Cloves garlic, minced
2cupsCarrots, diced
2cupsOnions, diced
2cupsCelery, diced
2cupsTomatoes, chopped (canned
Worked well)
2cupsZucchini, diced
8ouncesFresh kale or spinach,
Chopped
2Potatoes, peeled and cubed
1tablespoonDried Italian herbs or
Parsley
¼teaspoonFreshly ground pepper
½cupRed 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 1½ 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 <lrasmuss@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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