Yummy Minestrone Soup: Serves 6
- 1 medium onion, chopped
- 2 to 4 cloves garlic, minced or crushed
- Olive or vegetable oil for sauteing
- 3/4 cup dry cannellini beans
- 1/4 cup dry garbanzo beans
- 6 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh oregano
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 cups chopped tomatoes (or 1 can, with juice)
- 1 cup cut green beans, fresh or frozen
- 1 cup zucchini, sliced and quartered
- 2-inch piece Parmesan cheese rind
- 1 small Napa cabbage (about 10 oz)
- 1/3 cup soup pasta (e.g. ditalini, orzo, tiny shells)
- 1/2 cup red wine
1.
Heat a heavy 4-quart (or larger) pot over medium-high heat. Add enough
oil to coat the bottom of the pot. Add the onions and garlic; reduce
the heat to medium. Saute until the onions are translucent.
2.
Add the beans, water and bay leaf. Bring to a boil, then reduce the
heat to low. Simmer 1 1/2 hours, or until the beans are just barely
tender.
Add the herbs and seasonings, tomatoes, green beans,
zucchini and cheese rind. Return to a boil briefly, then reduce the heat
to low and simmer an additional 30 minutes.
3.
In the meantime, thinly slice and chop the cabbage. Add to the soup
along with the pasta and simmer for 15 to 20 minutes, or until the pasta
is tender.
4.
At this point the soup can be refrigerated (or left on the stove with
the heat off for up to 2 hours). Reheat before serving. When ready to
serve, add the wine and taste for seasoning.
Note:
The vegetables can be changed, added to or deleted. These amounts are
only suggestions. Dried herbs can be used in place of fresh-cut amounts
by 1/2.
also, here are a few informative websites on veg living:
yay for our health, the environment, and the animals!
bisous. x
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