Minestrone with White Beans
A steaming bowl of minestrone and some crusty Italian bread... life is good!
Ingredients
- 3 Tbsp olive oil
- 3 cloves garlic minced - divided
- 1 Cup onion finely chopped
- 5 Cups vegetable stock
- 1 28 oz. can plum tomatoes chopped, including juice
- 2 Cups russet potato peel and 1/2' dice
- 1 Cup zucchini trim ends and 1/4' rounds
- 2 Cups green beans trim ends and 2' length
- 1 Cup carrots peeled and 1/4' rounds
- 1 can cannelloni beans 19 oz, rinsed very well, substitute white kidney beans if you can't find cannelloni beans
- 2 Tbsp oregano fresh, minced
- 1 Cup elbow macaroni
- 1 can tomato paste 6 oz
- 1/4 Cup parsley fresh - finely chopped
- 1/4 Cup basil fresh - finely chopped
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Heat oil in dutch oven over medium heat. Add onion and half of the garlic and saute until onion is translucent - about 5 minutes. Add stock, tomatoes (with juice), potato, zucchini, green beans, carrots and oregano. Increase heat to medium high and bring to a boil. Reduce heat, cover and simmer until veggies are tender - about 25 minutes.
- When vegetables are tender, uncover, raise heat and bring to a boil. Stir in rinsed cannelloni beans and pasta. Reduce heat, cover and simmer until pasta is tender - about 11 minutes.
- Remove 1 Cup of broth to a bowl and stir in tomato paste, basil, parsley, pepper, salt and remaining garlic. Return mixture to soup pot and whisk lightly.
- Adjust seasoning.
Notes
Soup is very thick. You can thin with additional stock or water if you wish. A steaming bowl of minestrone and some crusty Italian bread... life is good!
Enjoy!
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