Hearty Minestrone
From craftyazgirl 16 years ago
- 135 minutes to make
- Serves 10
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
Ingredients
- 1 cup dried pinto beans shopping list
- 2 teaspoons olive oil shopping list
- 1/2 cup chopped red onion shopping list
- 1 clove garlic, minced shopping list
- 3 cans (10oz each) whole tomatoes, undrained, chopped shopping list
- 1 medium potato, cut into 1/2-inch cubes shopping list
- 1 cup coarsely chopped carrots shopping list
- 1 cup thinly sliced zucchini shopping list
- 1 to 1 1/4 cups coarsley shredded cabbage shopping list
- 2/3 cup coarsley chopped leek shopping list
- 1/2 cup coarsley chopped celery shopping list
- 2 cups vegetable juice cocktail shopping list
- 2 cups water shopping list
- 1 tablespoon chopped fresh basil shopping list
- 1 teaspoon chopped fresh sage shopping list
- 2 bay leaves shopping list
- 1/4 teaspoon black pepper shopping list
- 1 cup uncooked small shell pasta shopping list
- 1/4cup grated parmesan cheese shopping list
- 1 tablespoon chopped fresh parsley shopping list
How to make it
- 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.
Reviews & Comments 4
-
All Comments
-
Your Comments