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Minestrone Soup
Ingredients:
¼ cup dried pinto beans
1 slice bacon, diced
½ cup diced zucchini
½ cup chopped leek
½ cup chopped fennel
¼ cup chopped onion
¼ cup diced celery
2 tablespoons diced carrot
1 ¾ quarts (7 cups) beef or chicken stock
½ cup dry white wine
1 large tomato, peeled, seeded and chopped
½ cup peeled potato
½ teaspoon tomato paste
½ cup cooked pasta
¼ cup chopped fresh parsley
½ bunch fresh basil leaves
2 garlic cloves
Pinch dried oregano
Salt and freshly ground pepper
Optional: 1/2 pound sweet sausage
Directions:
- Soak pinto beans in enough cold water to cover, at least 3 hours or overnight.
- Drain beans well. Transfer to small saucepan. Cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer until tender. Drain and set aside.
-
Sauté bacon briefly in Dutch oven over medium-high heat. Add zucchini, eggplant, leek,
fennel, onion, celery and carrot and sauté until vegetables are slightly softened. Stir in stock, wine, tomato, potato and tomato paste and bring to boil. Reduce heat and simmer
30 minutes. Add beans and pasta and cook until heated through.
- Mash together parsley, basil, garlic and oregano in small bowl. Add to soup a little at a time, tasting after each addition. Season with salt and pepper to taste. Ladle soup into bowls and serve immediately.
Serve with crusty bread or homemade pizza !
