Tuesday, July 27, 2010



Prepare to be bowled over by homemade Minestrone that puts those store-bought brands to shame. It doesn't take a food critic to know that this succulent soup is comfort food at it's very best. And did we mention it's chock full of healthy vegetables?


10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tbsp. butter 2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tbsp. oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Parmiggiano Reggiano, grated


Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmiggiano Reggiano.

Additional Tips

Ready in 1 hour and 15 min


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