Great Northern Minestrone

JOYCE GIBSON

By
@dalesgirl

a great healthy vegetarian soup...great for cool fall dinners


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Ingredients

1 c
idaho great northern beans, rinsed
1/2 c
onion, chopped
1 tsp
garlic clove, minced
1 Tbsp
dried basil
1 tsp
dried oregano
1 tsp
salt
pepper to taste
leftover ham or beef bones
16 oz
tomatoes, canned with juice
4 c
vegetables, thinly sliced (carrots, zucchini, celery, cabbage)
1/2 c
small pasta
1/4 c
chopped parsley
parmesan cheese, grated
1 can(s)
whole green beans

Directions Step-By-Step

1
Add beans to 3 cups boiling water; boil for 2 minutes.
2
Cover and let stand 1 to 4 hours.
3
Drain and rinse well.
4
Place beans in kettle.
5
Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones.
6
Bring to boil.
7
Cover and simmer 1 hour or until beans are almost tender.
8
Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes.
9
Cover and simmer 1/2 hour longer or until ingredients are done.
10
Add more water if a thinner consistency is desired. Adjust seasonings.
11
Serve with grated parmesan cheese. Makes 2 to 2-1/2 quarts.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy