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Tuesday, February 10, 2015

The Can Can of Minestrone

This recipe came from my husbands side of the family.   The original recipe started with dried northern beans.  When the recipe was first given to me, I was told I had to prick each dried bean with a pin so that it would absorb the water better.   Of course this made the recipe less appealing.   I made several times the old fashioned way by soaking the beans and it turned out as yummy as the first time I tried it.   The next few times I made it I replaced the dried beans with canned northern beans  and replaced the water with chicken stock and it is still delicious and oh so easy to make.

The next time you are shopping at one of the Can sales in the grocery store, remember to try this recipe.   As you can see it calls for 6 cans of vegetables.

Minestrone Soup

2 8-oz cans northern beans
10 cups Chicken Stock
1 cup chopped carrots
1 cup celery slices
1 8-ounce can of peas drained
1 8-ounce can cut green beans drained
2 8-0z of tomatoes
1 tsp. salt
3 tbsp. grated cheese
3 tbsp. butter
3 tbsp. oil
½ lb. small pasta, cooked
2 tbsp. snipped parsley
1 clove garlic minced

In large stock pot, sauté onion, carrots, celery, and garlic.  Season with salt and pepper.   Add the can of diced tomatoes and its juice.    Drain all remaining canned vegetables and add to the pot.   Simmer for 30 minutes.   While that is simmering, cook ½ lb. of  your favorite small pasta.   Last five minutes add the parsley, butter, cooked pasta and grated cheese.   Serve with your favorite crusty bread.


Notes and Swaps
·        You can also use dried northern beans if you prepare them the night before.

·        There are many types of Minestrone; this one is my favorite because adding the butter at the end enhances the flavors of the beans and other vegetables.   

Yes you can make this with fresh vegetables, but honestly why would you when it tastes so good this way.


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