Cranberry Bean Minestrone

Western.Chefs's picture

Jan. 10, 2012


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)



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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2784Calories from Fat 492

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 4005 mg166.88%

Total Carbohydrates 437 g145.7%

Dietary Fiber 112 g448%

Sugars 76 g

Protein 142 g284%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet