This Italian Minestrone Soup is a nice, hearty meal in a bowl. One that will be sure to have you clean your dish and look for more!
And the best part is, since this delicious soup is healthy, it would never be a problem to have that heaping second helping.
- 1 cup dried beans of your choice, or you can use 2 cans of cooked pink beans, rinsed and drained
- 1 1⁄2 Tablespoons chopped onion
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 3 Tablespoons parsley, chopped or 1 Tablespoon dried parsley
- 1⁄4 cup extra virgin olive oil
- 1 cup tomato pulp (fresh preferred but canned will also work)
- 1 cup chopped cabbage
- Salt to taste
- Pepper to taste
- 1 cup cooked macaroni or you can use rice if preferred
- Soak the dried beans in cold water for 10 hours or overnight.
- To the soak water, add 1 1⁄2 quarts of fresh water.
- Simmer until the beans are tender.
- Keep an eye on the level of water, and adding more if necessary.
- Saute onion, celery, garlic and the fresh parsley in olive oil.
- If using the dried parsley, simply place it into the pot with the beans after they have cooked.
- Add the tomato pulp and the chopped cabbage.
- Season to taste with the salt and pepper.
- Bring to a boil.
- Add the boiling mixture to the soaked and cooked beans.
- Now add the macaroni or the rice or for a change of pace you could use a combination of both.
- Simmer 30 minutes.
- Serve with grated Parmesan cheese