Try this Minestrone Soup recipe, or contribute your own. "Celery" and "Fatfree" are two of the tags cooks chose for Minestrone Soup.
Yield: 1 Ready in 1 hours
1 people trying soon
|2 cOnions; diced|
|3 ccranberry beans; Cooked, or Pink beans|
|2 cCarrots; diced|
|2 cTomatoes; chopped (canned worked well)|
|2 Garlic; minced|
|2 cCelery; diced|
|2 cZucchini; diced|
|1 tbDried Italian herbs|
|2 Potatoes; peeled and cubed|
|8 ozFresh kale; or spinach|
|1/4 tsBlack Pepper; freshly ground|
|1/2 cRed wine|
|3 cwhite kidney beans; Cooked, (canneloni) or great Northern beans|
Minestrone Soup Preparation
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
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