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Cranberry Bean Minestrone

Western.Chefs's picture
Ingredients
  Cranberry beans 1 Cup (16 tbs)
  Minestrone stock 11 Cup (176 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Long grain rice 1⁄2 Cup (8 tbs)
  Carrots 4 , sliced
  New potatoes 2 Large, peeled and cut into 1/2 inch cubes
  Tomatoes 2 Large, chopped
  Cabbage head 1 Small, coarsely shredded
  Zucchini 4 Medium, cut into 1/2 inch slices
  Ham 1 Cup (16 tbs), reserved from stock
  Grated parmesan cheese 1 Tablespoon
  Pesto sauce 1⁄4 Cup (4 tbs) (adjust quantity as needed)
Directions

GETTING READY
1. Take a bowl and add beans and pour lots of water over it and soak them overnight. Or Quickly soak the beans and drain.

MAKING
2. Boil the stock, stir in water, beans and cook over low heat for 2 hours or until beans are mashed.
3. Take out 2/3 of beans, and enough cooking water and puree in a blender. Return the mixture to the stock, and boil.
4. Stir in carrots, rice, tomatoes and potatoes.
5. Cover and cook at low heat for 15 minutes.
6. Stir in zucchini and cabbage and cook at low heat for about 5-10 minutes.
7. Stir in ham, and heat it thoroughly.

SERVING
8. Serve the cranberry bean minestrone soup after topping with pesto sauce and parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
480 Minutes
Cook Time: 
180 Minutes
Ready In: 
660 Minutes

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