Tuscan Minestrone
photo by breezermom
- Ready In:
- 2hrs 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 396.89 g can kidney beans, rinsed and drained
- 14.79 ml olive oil, extra virgin
- 3 garlic cloves, minced
- 1 bay leaf
- 2.46 ml red pepper flakes, crushed
- 1 onion, chopped
- 2365.0 ml water
- 1 leek, sliced
- 3 carrots, sliced
- 3 stalk celery, sliced
- 2 potatoes, peeled and cubed
- 236.59 ml green beans, sliced
- 354.88 ml tomato sauce
- 14.79 ml mixed Italian herbs
- 2 zucchini, chopped
- 354.88 ml cannellini beans, drained and rinsed
- 411.06 g stewed tomatoes
- 118.29 ml orzo pasta
- 473.18 ml spinach, chopped
directions
- Place oil in 6 quart saucepan.
- Add beans, garlic, bay leaf, red pepper flakes, onion.
- Saute 5 minutes.
- Add water.
- Bring to boil.
- Simmer 1 hour.
- Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
- Cook 30 minutes.
- Add zucchini, beans, tomatoes.
- Cook 15 minutes.
- Add orzo and spinach.
- Cook 15 minutes.
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Reviews
-
I made this exactly as posted, except I did add some sea salt. I also used elephant garlic, so I think I increased it by about a normal clove. Wonderful soup! I can't believe no one has tried this yet. I had everything I needed except the beans, so it was easy to make for me. I did make a mistake and add both beans in step one, but this didn't seem to affect the recipe. My cannellini beans were still intact and whole. I threw in a bit of kale too just because I had some that needed to be used. Very warming soup, and welcome on our first really cool night here. Delish....think it makes more than 4 servings though, unless you are a sumo wrestler and eat lots! Which I do! LOL
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I made this delicious soup last night and our whole family loved it. Although the temperature in Chicago was 98F yesterday, this soup made the perfect dinner! I followed the recipe as closely as I could substituting some homemade beef broth I had frozen instead of water. I didn't have the cannellini beans, so used only one can of kidney beans. The only suggestions from my peanut gallery were to use less zucchini (I used 2 and one was quite large) and add more potato. Also, I used mini penne pasta so cooked it longer than I would have cooked the orzo and they were too soft. I had just purchased some fancy schmancy (expensive) parmesan cheese from the local farmer's market so that grated on top made it even more delicious. Thank you, lazyme, for a GREAT recipe.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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