Minestrone is a wonderful, hearty vegetarian bean soup. I serve it either at
dairy meals, with some Parmesan cheese, or plain with a meat meal. You can
vary the amounts of the vegetables to your taste, but be sure to add enough
bouillion or water to have a soup, not stew, consistency. This soup freezes
quite well and keeps about a week in the refrigerator.
- 1/3 cup olive oil
- 2 medium onions, sliced thinly
- 1 carrot diced
- 1 stalk celery, diced
- 2 medium zucchini, sliced
- 1-2 cups shredded red cabbage
- 1 pound fresh red beans (unshelled weight) or 1 cup canned beans or
3/4 cup dried, then soaked beans
- 14 ounces crushed tomatoes
- freshly ground black pepper
- 6 cups or more bouillon or water
- grated Parmesan cheese at the table (optional)
Brown onion in oil. Add all diced vegetables, cabbage, and fresh beans.
If you are using canned beans, put them in at the end.
Stir vegetables in the hot oil. Add the tomatoes, salt, and pepper.
Stir and add broth. Cover the pot, simmer for 2 hours. Correct the seasoning,
and serve with Parmesan. You can add additional broth during the simmering
time if the vegetables are not covered with liquid, but this is a very thick