Craig's Recipes

Minestrone Soup

This is a recipe for Minestrone Soup without pasta.

Lately a couple versions of Minestrone soup have been promoted as "Longevity Soup", as it is eaten in one region where people live to be centenarians. I was looking for a simple recipe that had good flavor and that I could modify to suit my tastes. In an effort to reduce the carbohydrates in this dish, I have left out any kind of pasta. I think this recipe is actually quite good.

Ingredients

1/3 lb dry chickpeas

1/3 lb dry cannellini beans (or two 14 - oz cans)

1/3 lb dry pinto beans

2 Tblsp Olive Oil

5 stalks celery, chopped (about 2 cups)

5 carrots, chopped (about 2 cups)

8 cloves garlic, minced (about 2 Tablespoons)

6 cups chicken stock

1 Tblsp Better than Bouillon chicken base

1 - 14 oz can diced tomatoes

2 tsp dried oregano

1 tsp Old Bay Seasoning

1 tsp ground black pepper

1 tsp chicken bouillon granules

Directions

1. If using canned beans, add them after step 6, and stir well.
2. Sort and wash the dried beans, then in a large pot, cover the beans with water + 2 inches, and bring to a boil. Cover and turn down to a simmer. Let simmer for three minutes, then allow to soak covered, overnight.
3. Drain the beans in a colander, and rinse well with water.
4. Return beans to pot, cover with water and bring to a boil, then turn down to simmer for an hour.
5. Drain the cooked beans in colander.
6. In your large pot, sauté the garlic and all vegetables (that are not beans) in olive oil over low heat until onions are transparent.
7. Add all the beans, the stock, the chicken base, the can of tomatoes, the oregano, the Old Bay Seasoning, the pepper, and the chicken bouillon granules.
8. Let it cook on very low heat all day stirring occasionally, adding water so it is at your desired consistency. Alternately, pressure cook or use an Instant Pot for five minutes and let cooker cool naturally.