Minestrone with White Beans
Contributed by: Michael Abramson of M Vegetarian Recipes
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 can (28 oz) chopped plum tomatoes (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 (19 oz) cannelloni beans (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 (6 oz) tomato paste
- 1/4 Cup parsley (fresh) - finely chopped
- 1/4 Cup basil (fresh) - finely chopped
- 1/2 tsp pepper
- 1/2 tsp salt
Directions:
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.
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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