Minestrone
| Prep Time: 30 min | Serves: 9 |
| Cooking Time: 120 min | Yield: 15 cups |
From the New York Times.
Ingredients
- 1 1/2 cups cannellini beans-dry
- 1 cup Onions
- 1 tsp Garlic
- 2 Leek
- 4 tbsp Olive Oil
- 1 cup Celery
- 1/2 lb Carrots
- 1/2 lb Zuchini
- 1/2 lb Beans, Green
- 1 Tomatoes
- 8 cups Chicken Stock
Directions
Soak the beans overnight. Boil them for 30-45 minutes while you chop the veggies. Saute the veggies for 10 minutes while you heat the stock in a pot. Add the veggies to the stock. Cook for 1 1/2 hours and then add the beans. Cook another 15 minutes. Add parsley, salt, and pepper to taste. Optional: cook the soup with some parmesan rinds.