| Tuscany Minestrone Soup |
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1/2 cup uncooked white navy beans
3 Tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced (use more if you like) 6 cups vegetable stock 1/4 to 1/2 tsp sea salt, to taste 10 peppercorns (tie in a muslin bag for easy removal) 1 to 1 & 1/2 tsp Mrs Dash Original Blend, to taste 2 Tbsp chopped fresh rosemary 2 Tbsp apple cider vinegar 2 carrots, chopped 2 stalks celery, chopped 2 cups chopped green cabbage 28 oz can stewed tomatoes (or fresh chopped tomatoes) with juice 1/2 cup uncooked pasta (spirals, shells, your choice) Wash beans and then soak in enough cold water to cover for several hours or overnight. Rinse thoroughly, drain and set aside. In a large frying pan, heat oil over medium heat and saute onions and garlic for 5 minutes. Place onion-garlic mixture in a large soup pot. (Don't rewash the frying pan - save th eoil to use for the vegetables). Add beans, stock and seasoning to soup ot and bring to a boil. Cover, reduce heat to low and simmer for 1 hour, stirring occasionally. While beans are cooking, saute carrots, celery and cabbage in the frying pan for about 5 minutes over medium heat. Remove from heat and set aside. After cooking beans for an hour, or until tender, add all remaining ingredients to the soup pot and simmer for another 20 minutes. Top each serving with grated Parmesan cheese and serve with a crusty bread. |
