"In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer's markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!"
I recently posted a bean soup recipe that I created that's very similar to this. I like this one with the addition of Quinoa and Kale.
This adapted recipe comes from Food Matters.
When it asks to dice vegetables, use a medium rough dice.
2 TBS olive oil
1 sweet onion, diced
2 celery stalks, diced
3 carrots, diced
2 C fresh zucchini, diced
2 C green beans cut into 1" pieces
1 green bell pepper, diced
1 red pepper
1 - 28oz. can of crushed tomatoes with the juice
4 C water
1 15oz. can cannellini beans with juice
1 15oz. can chick peas or garbanzo beans with juice
1 C quinoa
2 C chopped kale, stems removed
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/8 tsp red pepper flakes
In a large stock pot:
heat the pot, add oil and heat
Add:
onion
carrot
celery
Saute for 5 minutes
Add"
garlic
red pepper flakes
Cook 1 minute
Add:
zucchini
green beans
salt and pepper
turmeric
Cook for 3 minutes
Add:
tomatoes
water
Bring to a boil
Lower heat and simmer 2 minutes
Add:
quinoa
Cover and cook for 15 minutes
Remove cover and Add:
Kale
cannellini beans
Return to boil & cook 5 minutes
Enjoy!
Peace in the Kitchen!
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