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Many Bean Minestrone

Source of Recipe

Recipe Exchange


Recipe Introduction

If you have basil growing on a sunny windowsill, finely shred a few leaves to flavor each bowl. For a vegetarian version, omit the bacon. Increase oil to 1/4 cup and substitute vegetable broth for the chicken broth.

List of Ingredients

3/4 cup cannellini or Great Northern beans
3/4 cup red kidney beans
3/4 cup cranberry or pinto beans, picked over and rinsed
Water
1 tablespoon olive oil
1/2 pound thickly sliced bacon, diced
2 large onions, coarsely chopped
5 large garlic cloves, minced
3/4 teaspoon crushed red pepper flakes, optional
8 to 10 small sprigs fresh rosemary
Salt, freshly ground black pepper
1 (48-ounce) can chicken broth, or 3 (14 1/2-ounce) cans
1 (28-ounce) can crushed Italian plum tomatoes, preferably San Marzano with basil
6 cups coarsely chopped cabbage
3 large carrots, halved lengthwise and thinly sliced
2 medium zucchini, halved lengthwise and thinly sliced
1 cup small pasta shapes, such as ditalini or shells, cooked and drained
Freshly grated Parmesan cheese, for serving



Recipe

Place beans in pot or bowl and add water to cover by 3 inches. Cover and let stand overnight. Drain and rinse beans.
In large heavy pot, warm oil over medium heat. Add bacon and cook, stirring often, until lightly crisp, 7 minutes. Leave bacon in pot. Spoon off all but 3 tablespoons drippings. Stir in onions, garlic, crushed red pepper and rosemary. Sprinkle lightly with salt and pepper and cook, stirring often, until tender and lightly golden, 6 minutes.
Stir in broth, 6 cups water and beans. Bring to boil over high heat. Reduce heat to low, cover and simmer until beans are tender, about 1 hour.
Stir in tomatoes, cabbage and carrots and return to boil. Reduce heat, cover and simmer, stirring occasionally, until carrots are tender, 20 to 25 minutes.
Add zucchini and cook 5 minutes longer.
Stir in pasta if you are serving the soup immediately. Otherwise, if freezing or refrigerating soup, add cooked pasta after you have reheated it. Season with salt and pepper. Serve with Parmesan cheese.

Makes about 20 cups or 10 servings.
Per serving: 341 calories; 10 g fat (3 g saturated fat; 26 percent calories from fat); 49 g carbohydrates; 10 mg cholesterol; 768 mg sodium; 18 g protein; 14 g fiber.