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  Kidney beans/Dry cranberry 1 Pound, rinsed
  Water 6 Quart
  Vegetable bouillon cubes 3
  Seasoning 4 Teaspoon (Vegit)
  Salt 1 Teaspoon (To Taste)
  Onions 2 Large
  Leeks 3 Medium
  Oil 3 Tablespoon
  Carrots 3 Large, peeled
  Celery stalks 2 Large, trimmed
  Potatoes 3 Large, peeled
  Green beans 8 Ounce, cut into 1/2-inch lengths
  Whole wheat elbow macaroni 1⁄2 Cup (8 tbs) (Uncooked)
  Cabbage head 1⁄2 Small
  Zucchini 4 Small, scrubbed
  Garlic cloves 3 Large
  Fresh basil/2 tablespoons dry leaf basil 1⁄4 Cup (4 tbs)
  Dry oregano 1⁄2 Teaspoon
  Canned whole tomatoes 16 Ounce (1 Can)
  Parsley leaves 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
  Parmesan cheese 2 Tablespoon, grated (1/2 Ounce, Per Serving)

1) Add the kidney beans in 2 quarts water and allow to soak overnight at room temperature.

2) In a large pot or pressure cooker, add the kidney beans, soaking water, vegetable bouillon cubes, salt and Vegit together.
3) Simmer over the range for about 2 hours until beans are tender or pressure cook at 15 lbs pressure for 15 minutes.
4) In a food processor bowl with a metal blade, process the onions until chopped medium-fine.
5) In a skillet, saute the onions and leeks in the oil over a medium-high heat for 3-4 minutes, until soft.
6) In a food processor bowl with a slicing disc, process the carrots until sliced and then the celery until sliced.
7) Stir into the skillet and saute for about 5 minutes, until tender.
8) Stir into beans alongwith 2 quarts water and boil for 10 minutes over a medium heat.
9) Process the potatoes until sliced, saute the potatoes and green beans until partially softened, then stir into the beans alongwith the macaroni.
10) Process the cabbage and zucchini until sliced and stir into the pot.
11) In a bowl with the metal blade, process the garlic until finely minced.
12) Process fresh basil leaves until finely minced, then stir into the soup along with oregano.
13) Cook soup for about 20 minutes until the potatoes are tender.
14) Add tomatoes and liquid to the processor bowl and process until coarsely chopped, stir into the pot .
15) Process the parsley until finely minced.

16) Laddle into soup bowls, sprinkle with the parsley and Parmesan cheese, serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 685 Calories from Fat 101

% Daily Value*

Total Fat 11 g17%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 3.4 mg1.1%

Sodium 1295.7 mg54%

Total Carbohydrates 124 g41.2%

Dietary Fiber 25.7 g102.9%

Sugars 16.2 g

Protein 30 g60.8%

Vitamin A 203% Vitamin C 189%

Calcium 32.9% Iron 65.3%

*Based on a 2000 Calorie diet

Minestrone Recipe