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Jewish Recipes --> Recipes --> Beans

Cannellini  Minestrone Soup: Parve soup that is really tasty! When you double this recipe you can freeze the extras. This soup freezes well!
Recipe Ingredients:
  • 3/4 cup chopped onion
  • 4 tablespoons of margarine
  • 1/4 cup chopped celery
  • 1/3 Cup Chopped carrots
  • 1 20 ounce can of Cannellini Kidney Beans (rinsed and drained)
  • 1 cup sliced zucchini
  • 1/2 cup shredded cabbage (green)
  • 1/2 cup canned Italian crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 cup cubed baking potato
  • 1 quart of vegetable stock
  • 2 tsp of chopped parsley
  • 1 tsp salt
  • 1/4 fresh cracked pepper
  • 2 cloves garlic
  • 1/2 tsp fresh basil
  • 1/3 pasta
Directions
  1. Melt Margarine in large sauce pan and onion, garlic, celery & carrots
  2. Large Stock pot add , zucchini, cabbage canned Italian tomatoes, tomato paste and baking potato, vegetable stock, parsley, salt pepper, basil, keep on bring to a boil -- low heat for one hour.
  3. Turn off burner and puree mix
  4. Add beans & and pasta and on medium for 30 minutes.

Cannellini Kidney Beans

Minestrone mix

Beans -- Rosh HaShanah -- Soups

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that Roman beans (also called Borlotti beans) "are the beans to use for genuine minestrone".

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods