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

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

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

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Minestrone II

Ingredients

Method

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