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Minestrone

Diet.Chef's picture
<p><a href="http://en.wikipedia.org/wiki/Minestrone#mediaviewer/File:Minestrone_soup.jpg">http://en.wikipedia.org/wiki/Minestrone#mediaviewer/File:Minestrone_soup.jpg</a></p>
Ingredients
  Dry navy beans 1 Cup (16 tbs)
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Carrots 2 Medium, cut into 2-inch sticks
  Celery stalks 2 , bias sliced
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil 2 Teaspoon, crushed
  Bay leaves 2 Large
  Sugar 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Spaghetti 4 Ounce, broken into 2-inch lengths
  Zucchini 2 Medium, thinly sliced
Directions

Rinse beans.
In a Dutch oven or kettle combine beans and 9 cups water.
Bring to boiling.
Reduce heat and simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour, Drain beans and rinse.
In same Dutch oven or kettle combine rinsed beans and 8 cups more water.
Stir 1 teaspoon salt into beans and water, Bring to boiling; reduce heat.
Cover and simmer for 45 minutes to 1 hour or till beans are tender.
Drain; reserve 4 cups liquid.
To beans addundra/ned tomatoes, carrots, celery, beef broth, onion, garlic, basil, bay leaves, sugar, thyme, and reserved bean liquid.
Bring to boiling.
Stir in spaghetti.
Reduce heat; cover and simmer about 20 minutes
Add zucchini; cover and simmer about 10 minutes or till vegetables are tender and spaghetti is tender yet firm.
Remove bay leaves.
Serve hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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