Minestrone Soup Recipe
Ingredients
- cup ½ - ¾ pinto beans
- Water to well-cover beans
- 3 quarts beef broth I like Better Than Beef Bouillon
- salt and pepper to taste
- Ginger - pinch
- bay leaf
- 1/8 tsp marjoram
- cup ½chopped onion
- cup ½ chopped celery with leaves - 2 stalks
- cup ½ chopped carrot
- 2 cups chopped celery - 4-5 stalks
- 3 tbsp oil
- 1 clove garlic minced
- pieces spinach or 1 pkg frozen chopped spinach
- salt and pepper to taste
- tsp ¼basil
- 1 cup tomatoes plus
- 2-3 cups mashed potato flakes
- 1 cup macaroni I like Ditalini
- Parmesan cheese to taste
Instructions
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Bring pinto beans and water to boil in Dutch oven. Boil for 1 minute, then turn off for 1 hour. Drain beans; then add beef broth along with salt, pepper, ginger, bay leaf, marjoram, onion, celery and carrot. Bring to boil, then simmer for about 2 ½ to 3 hours until beans are very tender.
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Saute 2 cups celery in oil with garlic for 5 minutes in Dutch oven. Add brown stock (with beans), spinach pieces, salt, pepper, basil, tomatoes and mashed potato flakes; simmer 45 minutes. Add macaroni pieces. Simmer 15 minutes more.
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Serve with grated Parmesan cheese.
