Six bean minestrone
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pinto beans, dried |
| ½ | cup | Northern White beans, dried |
| ½ | cup | Lima beans, dried |
| ½ | cup | Pink beans, dried |
| ½ | cup | Red beans, dried |
| 10 | cups | Water |
| ½ | cup | Garbanzo beans, canned |
| 1 | Onion | |
| 1 | clove | Garlic, minced |
| 2 | cups | Celery, chopped |
| ¼ | cup | Parsley, chopped |
| 4 | cups | Tomatoes, stewed |
| 2 | cups | Cabbage, shredded |
| 5 | cups | Zucchini, thinly sliced |
Directions
Soak all beans except garbanzos in 10 cups water as necessary. Change water before cooking beans. Cook beans 2-3 hours or until done. Add garbanzos and heat thoroughly. Saute onion, garlic, celery and parsley in a pan with vegetable stock. Add to cooked beans. Add tomatoes. Simmer covered for 45 minutes. Add cabbage and squash. Add enough water to equal 7 quarts of soup. Cook until zucchini and cabbage are done. Serves 30. Calories: 140 Fat: 0 gm 0% fat From: Stop the Insanity by Susan Powter Submitted By ROBERTA THOMPSON On 02-02-95