Red Kidney Bean Minestrone

2 cups red kidney beans

2 quarts vegetable soup stock or water

2 tablespoons olive oil

1 large onion, chopped

1 garlic clove, minced

3 sprigs parsley, minced

3 large carrots, diced

3 stalks celery and leaves, chopped

1 cup finely shredded cabbage

1 cup raw diced potatoes (about 2 small)

1 cup cooked tomatoes

½ cup spaghetti, broken up

1 tablespoon salt

1/8 teaspoon pepper

Soak beans overnight. Drain. Bring soup stock to a boil, add beans, reduce heat and simmer for 1 ½ to 2 hours. Heat olive oil in skillet and add the next 7 ingredients. Cover and simmer 20 minutes, stirring occasionally. Combine simmered vegetables, soup-bean mixture and remaining ingredients. Simmer 1 to 1 ½ hours. 6 servings.


This is one of my favorite soup recipes. My Nona always had a pot of it ready for us when we drove out to her house for Thanksgiving or Christmas.


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