MexicoKaren
Joyfully Retired
Here's a recipe for minestrone soup that I have developed over the years. You can use any kind of small dried bean, but I wouldn't use limas. And today, I'm adding ricotta meatballs, but it's good without any added meat. Sorry I don't have a picture, but I'll try to remember to get one today.
[FONT=Trebuchet MS, sans-serif]KAREN'S MINESTRONE SOUP[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dried kidney beans[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dried garbanzo beans[/FONT]
[FONT=Trebuchet MS, sans-serif]Quick soak the beans (bring to a boil, let boil vigorously for two minutes, cover and let soak for two hours)[/FONT]
[FONT=Trebuchet MS, sans-serif]4 slices bacon, diced[/FONT]
[FONT=Trebuchet MS, sans-serif]4 cloves garlic, sliced thin[/FONT]
[FONT=Trebuchet MS, sans-serif]1 medium onion, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]3 stalks celery, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]2 medium carrots, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups diced tomatoes with juice (canned or fresh)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups beef or vegetable broth[/FONT]
[FONT=Trebuchet MS, sans-serif]Parmesan cheese rind(s)[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp Italian seasoning (oregano, basil, thyme, fennel)[/FONT]
[FONT=Trebuchet MS, sans-serif]Saute bacon until crisp, remove from pan, crumble and set aside. Add olive oil if necessary and soften vegetables over medium high heat. Add seasoning, tomatoes, broth, cheese rind and beans to pot. Bring to boil, cover and simmer for two hours, until beans are beginning to soften.[/FONT]
[FONT=Trebuchet MS, sans-serif]ADD:[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2 cup green beans, cut into 1/2 inch lengths[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2 cup diced zucchini[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup thinly sliced cabbage[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dry small pasta [/FONT]
[FONT=Trebuchet MS, sans-serif]salt and pepper to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Bring back to boil and simmer for another half hour. Add the crumbled bacon back to the pot. Serve with additional grated Parmesan. [/FONT]
[FONT=Trebuchet MS, sans-serif]KAREN'S MINESTRONE SOUP[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dried kidney beans[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dried garbanzo beans[/FONT]
[FONT=Trebuchet MS, sans-serif]Quick soak the beans (bring to a boil, let boil vigorously for two minutes, cover and let soak for two hours)[/FONT]
[FONT=Trebuchet MS, sans-serif]4 slices bacon, diced[/FONT]
[FONT=Trebuchet MS, sans-serif]4 cloves garlic, sliced thin[/FONT]
[FONT=Trebuchet MS, sans-serif]1 medium onion, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]3 stalks celery, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]2 medium carrots, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups diced tomatoes with juice (canned or fresh)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups beef or vegetable broth[/FONT]
[FONT=Trebuchet MS, sans-serif]Parmesan cheese rind(s)[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp Italian seasoning (oregano, basil, thyme, fennel)[/FONT]
[FONT=Trebuchet MS, sans-serif]Saute bacon until crisp, remove from pan, crumble and set aside. Add olive oil if necessary and soften vegetables over medium high heat. Add seasoning, tomatoes, broth, cheese rind and beans to pot. Bring to boil, cover and simmer for two hours, until beans are beginning to soften.[/FONT]
[FONT=Trebuchet MS, sans-serif]ADD:[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2 cup green beans, cut into 1/2 inch lengths[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2 cup diced zucchini[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup thinly sliced cabbage[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup dry small pasta [/FONT]
[FONT=Trebuchet MS, sans-serif]salt and pepper to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Bring back to boil and simmer for another half hour. Add the crumbled bacon back to the pot. Serve with additional grated Parmesan. [/FONT]
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