Minestrone Soup
Minestrone Soup
Print RecipeIngredients
- 1 cup navy beans, dry, or small pea beans
- 3 tablespoons oil
- 1 clove garlic, minced
- 1 onion, large, chopped
- 1 cup escarole, spinach or Swiss chard, shredded
- 1 tomato, large, peeled and chopped
- 1 stalk celery, sliced
- 4 carrots, peeled and diced
- 1 cup potatoes, peeled and diced
- 6 cups beef broth, or vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano, dried
- 1/4 cup parsley, minced
- 1 1/2 cups fava beans, shelled or green peas
- 4 - 6 ounces whole wheat spaghetti, broken into 1/2 inch pieces
- Grated Parmesan, or Romano cheese for serving
Instructions
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Soak the beans overnight in water to cover generously.
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Heat the oil in a large pot. Add the garlic, onion, escarole or other greens, tomato, celery, carrots and potatoes. Cover and cook over moderate heat for 15 minutes, stirring now and then. Add the beans with water in which they were soaked, the broth, salt, pepper, oregano and parsley. Cover and simmer until the beans are tender, about 1 1/4 hours.
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Add the fava beans or green peas and spaghetti. Simmer for another 15 minutes, stirring occasionally.
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This soup is preferred quite thick. If you like a thinner soup, add more hot broth or water.
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Serve hot steaming bowls of minestrone with the grated cheese sprinkled on top or pass a bowl of the cheese for sprinkling.
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