Minestrone Soup

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Minestrone Soup Ingredients

3 c Cooked white kidney beans	Worked well)
(canneloni?) or great	2 c Zucchini, diced
Northern beans	8 oz Fresh kale or spinach,
3 c Cooked cranberry beans or	Chopped
Pink beans	2 Potatoes, peeled and cubed
2 Cloves garlic, minced	1 tb Dried Italian herbs or
2 c Carrots, diced	Parsley
2 c Onions, diced	1/4 ts Freshly ground pepper
2 c Celery, diced	1/2 c Red wine
2 c Tomatoes, chopped (canned

Instructions for Minestrone Soup

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? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: SoupCuisine: Uncategorized