Minestrone II

Name: Minestrone II
Yield: Serves 8
Ingredients: 4 quarts water; ½ pound Great Northern beans, picked over; ½ cup cooked tubettini (little pasta tubes); 1 teaspoon black pepper; Salt, to taste; 1 cup chopped broccoli florets; 1 potato, diced; 1 zucchini, diced; ½ bunch celery, diced; 3 carrots, diced; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 1 8-ounce can whole tomatoes, crushed with your hands; 1 cup olive oil; ¼ cup chopped parsley; ½ small cabbage, chopped; 1 small onion, chopped; 6 cloves garlic, chopped; ¼ pound lentils, picked over; ½ pound red kidney beans, picked over

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Minestrones are tasty and robust and can be made with any number of different vegetable and beans. We sometimes add green peas, fresh corn, spinach, or kale, or use only chickpeas or navy (pea) beans. Serve with fresh crusty bread.

Ingredients

4 quarts water
½ pound red kidney beans, picked over
½

Vegan
Soup

Method

Bring the water to a boil in a large pot. Add the kidney beans and cook, uncovered, over medium heat for 30 minutes. Add the Great Northern beans and continue cooking, stirring occasionally, for 1 hour. Add the lentils, onion, garlic, parsley, cabbage, tomatoes, olive oil, oregano, basil, carrots, and celery and continue cooking, uncovered, for 1 hour.
When the