Six-Bean Minestrone Recipe
The six bean minestrone is a bean and vegetable minestrone. Cooked together and spiced with garlic and parsley for flavor, the six bean minestrone is very filling and hearty and can be served with savory puffs or crusted bread rolls.
Ingredients
1/2 cup pinto beans dried
1/2 cup northern white beans dried
1/2 cup lima beans dried
1/2 cup pink beans dried
1/2 cup red beans dried
10 cup water
1/2 cup garbanzo beans, canned
1 onion, chopped
1 clove garlic, minced
2 cup celery, chopped
1/4 cup parsley, chopped
4 cup tomatoes stewed
2 cup cabbage shredded
5 cup zucchini thinly sliced
Gifford's Alternatives: Add:
3 tsp. Gifford's Italian Spice®
Directions
1. Soak all beans except garbanzos overnight in 10 cups of water. Add more water as necessary.
2. Before cooking beans, drain off old water and replace with clean water until beans are covered.
3. Cook beans 2 to 3 hours or until done. Add garbanzos and heat thoroughly.
4. Saute onion, garlic, celery, and parsley. Add to cooked beans.
5. Add tomatoes. Simmer, covered, for 45 minutes.
6. Add cabbage and zucchini. Add enough water to equal 7 1/2 quarts of soup. Cook until cabbage and zucchini are tender.
2. Before cooking beans, drain off old water and replace with clean water until beans are covered.
3. Cook beans 2 to 3 hours or until done. Add garbanzos and heat thoroughly.
4. Saute onion, garlic, celery, and parsley. Add to cooked beans.
5. Add tomatoes. Simmer, covered, for 45 minutes.
6. Add cabbage and zucchini. Add enough water to equal 7 1/2 quarts of soup. Cook until cabbage and zucchini are tender.
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