This soup is packed full of vegetables and flavor.
I did not soak my beans overnight. Frankly I forgot. . . But I still wanted to make the soup.
This turned out to be just fine. I think had the beans been soaked overnight, they would have been a little too soft at the end of all the cooking time.
Three hours was a perfect amount of time to soften the beans and not leave them mushy. They are also infused with the brown stock, so while there is no beef in the recipe, it still has a meaty feel to it.
I really loved all the vegetables in this dish. They give the soup a very hearty feel. And it is certainly filling!
I used my homemade macaroni noodles. I love using homemade pasta - I think it adds something special to every dish you use it in.
Because the pasta was fresh, I did not cook it first. Fresh pasta has to cook less time than dried pasta. The 15 minutes of simmering at the end was just enough time for the pasta to be cooked.
I know most people don’t eat soup in the summer, but we loved this dish! It was a great Sunday afternoon meal!
ITALIAN MINESTRONE
1 Cup Dried White Beans, Soaked
1 1/2 Quarts Brown Stock
2 Tablespoons Olive Oil
1 Large Onion, Chopped
1 Clove Garlic, Minced Fine
3 Sprigs Parsley, Minced
3 Large Carrots, Finely Diced
3 Stalks Celery, Diced With Leaves
1 Cup Finely Shredded Cabbage
1 Cup Diced Raw Potatoes
1 Cup Cooked Macaroni
1 Tablespoon Salt
1/4 Teaspoon Pepper
1 Cup Cooked Tomatoes
Cook beans and brown stock together in a kettle for three hours. Skim. In oil, sauté onion, garlic, parsley, carrots, celery, cabbage and potatoes. Cover and simmer 30 minutes. Add beans, macaroni, salt, pepper and tomatoes. Simmer 15 minutes.
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