Minestrone Soup
Description
Preparation Time: 30 minutes
Cooking Time: 3 hours
Servings: 8
Method: Place the beans in a large pot with water to cover. Bring to a boil, cook for 2 minutes, turn off heat and let rest for 1 hour. (To eliminate this step soak the beans overnight). Drain off water. Add onion, garlic, and 8 cups of fresh water. Bring to a boil, reduce heat, cover and cook for 1 hour. Add celery, carrot, potatoes, green beans, tomato sauce and all the seasonings. Return to a boil, reduce heat and cook for 45 minutes. Add the garbanzo beans, canned tomatoes and zucchini. Cook for another 30 minutes. Then add the cabbage and pasta and cook for an additional 30 minutes.
HINTS: I have many varieties of minestrone that I make throughout the fall and winter months, but this one is our favorite. You may use any type of uncooked pasta that you like, we also like spaghetti broken into 2 inch pieces in this soup.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
Ingredients
1 1/4 cup red kidney beans
8 cups water
1 onion, chopped
1 teaspoon minced garlic
1 stalk celery, sliced
1 carrot, sliced
6–8 fingerling potatoes, chunked
1 1/2 cups fresh green beans, cut into 1 1/2-inch pieces
1 cup tomato sauce
1/4 cup parsley flakes
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon marjoram
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can chopped tomatoes
1 zucchini, chopped
1 1/2 cups shredded cabbage
1/2 cup uncooked whole wheat elbows