Italian Minestrone Recipe
Ingredients
1 1/2 cups kidney beans or pinto beans
2 quarts water
2 tablespoons unrefined sesame or corn germ oil
2 to 3 onions, sliced fairly thickly
1 to 2 cloves garlic, minced
3 stalks celery, sliced in 1/4 to 1/2 inch slices
3 to 4 zucchini, cut in 3/4 to 1 inch rounds
2 to 3 carrots, also cut in rounds
1 bunch swiss chard or other leafy green vegetables, sliced
2 teaspoons sea salt tamari soy sauce to taste
Garnish:
Grated parmesan cheese
Directions
Wash beans and soak in the water overnight.
The next day, bring the beans and water to a boil.
Cover and cook until soft, about i hour.
If you are in a hurry, pressure cook the beans without soaking about 45 minutes.
Meanwhile, heat a large skillet.
Add the oil and vegetables in the order listed and saute.
Add the vegetables to the soft cooked beans.
Add the salt and additional water if necessary.
Bring to a boil and cook, uncovered, on medium heat for about 30 minutes until the soup is thick and creamy and the vegetables are tender.
Taste and correct seasoning, adding tamari about 5 minutes before serving.
The next day, bring the beans and water to a boil.
Cover and cook until soft, about i hour.
If you are in a hurry, pressure cook the beans without soaking about 45 minutes.
Meanwhile, heat a large skillet.
Add the oil and vegetables in the order listed and saute.
Add the vegetables to the soft cooked beans.
Add the salt and additional water if necessary.
Bring to a boil and cook, uncovered, on medium heat for about 30 minutes until the soup is thick and creamy and the vegetables are tender.
Taste and correct seasoning, adding tamari about 5 minutes before serving.
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