Minestrone Soup - 4

Recipe Ingredients

3 cups	480g / 16oz	Cooked white kidney beans
		(canneloni) or great
		Northern beans
3 cups	480g / 16oz	Cooked cranberry beans or
		Pink beans
2		Garlic - minced
2 cups	220g / 7.8oz	Carrots - diced
2 cups	125g / 4.4oz	Onions - diced
2 cups	220g / 7.8oz	Celery - diced
2 cups	125g / 4.4oz	Tomatoes - chopped (canned
		Worked well)
2 cups	292g / 10oz	Zucchini - diced
8 oz	227g	Fresh kale or spinach
		Chopped
2		Potatoes - peeled and cubed
1 tablespoon	15ml	Dried italian herbs or
		Parsley
1/4 teaspoon	1.3ml	Freshly ground pepper
1/2 cup	118ml	Red wine

Recipe Instructions

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.

Source:
Elizabeth Powell

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