Recipe

Hearty Minestrone Recipe

Add Step-by-Step Photos	Craftyazgirl / All my dishes 1 year, 1 month ago This is the perfect soup on a cold day, it's not heavy but filling. Good served with crusty bread or crackers. Also good with a grilled cheese sandwich Prep:360m Cook:135m Servings:10	Craftyazgir
	easy delicious

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Ingredients

1 cup dried pinto beans

2 teaspoons olive oil

1/2 cup chopped red onion

1 clove garlic, minced

3 cans (10oz each) whole tomatoes, undrained, chopped

1 medium potato, cut into 1/2-inch cubes

1 cup coarsely chopped carrots

1 cup thinly sliced zucchini

1 to 1 1/4 cups coarsley shredded cabbage

2/3 cup coarsley chopped leek

1/2 cup coarsley chopped celery

2 cups vegetable juice cocktail

2 cups water

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh sage

2 bay leaves

1/4 teaspoon black pepper

1 cup uncooked small shell pasta

1/4cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

Directions

Place pinto beans in a large glass bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.

Heat oil in large saucepan or Dutch oven over medium heat.

Add onion and garlic; cook and stir until onion is tender. Drain tomatoes, reserving liquid. Add tomatoes to pan; mix well.

Add pinto beans and the rest of the vegetables. Stir in vegetable juice, water and reserved tomato liquid. Add basil, sage, bay leaves and back pepper. Bring to a boil over high heat; reduce heat. Cover; simmer 2 hours, stirring occasonally.

Add pasta 15 minutes before servng. Cook, uncovered, until soup thickens.

Remove bay leaves; discard.

Top with Parmesan and parsley.

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