This is not the minestrone you may have had before. This is a thick, rich soup with a pureed bean base. The secret is in processing the beans into a paste which is built upon with chicken or vegetable broth and a collection of vegetables and spices. Our families can't get enough of this soup. It becomes a meal when meat and pasta are added. Your children will be eating vegetables you never thought they would eat when you serve them this soup! This recipe is one of the amazing soup recipes in La Cucina Marinello cookbook which you can purchase on our website at www.twofriendsinakitchen.com.
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time |
| 40 minutes |
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This is not the minestrone you may have had before. This is a thick, rich soup with a pureed bean base. The secret is in processing the beans into a paste which is built upon with chicken or vegetable broth and a collection of vegetables and spices. Our families can't get enough of this soup. It becomes a meal when meat and pasta are added. Your children will be eating vegetables you never thought they would eat when you serve them this soup! This recipe is one of the amazing soup recipes in La Cucina Marinello cookbook which you can purchase on our website at www.twofriendsinakitchen.com.
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Ingredients
- 1 15 ounce can kidney beans undrained
- 1 15 ounce can black beans, undrained
- 6 cups water, begetable stock, or chicken broth
- 1 14 ounce can diced tomatoes
- 2 carrots, cut in half and sliced into 1/4 inch slices
- 2 stalks celery, sliced into 1/4 inch slices
- 1 leek, white and tender green parts only; halved lengthwise and thinly sliced or 3 diced shallots
- 4 cloves garlic, minced
- 3 medium zucchini, halved lengthwise and sliced into 1/4 inch slices
- 1/2 pound ground turkey or Italian sausage, crumbled and browned optional
- 1/2 cup dry red wine
- 1/4 teaspoon red pepper flakes or more to taste
- 2 tablespoons freshly choppped Italian parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup uncooked elbow macaroni or small tube pasta optional
- extra-virgin olive oil for drizzling
- freshly grated Parmesan or Romano cheese for topping
Servings: people
Instructions
- Using a food processor, process the kidney beans until smooth.
- In a large soup pot, add the processed beans, black beans, water, tomatoes, carrots, celery, leek, garlic, zucchini, turkey (if using), wine, and red pepper flakes. Stir ingredients to combine.
- Bring soup to a boil; cover and reduce heat to low. Simmer for 20 minutes. Stir in the pasta if using. Cook uncovered, for another 10 minutes. (As an alternative, cook the pasta separately and cool and add to the soup just before serving).
- Stir in the parsley, salt, and pepper. Adjust seasonings and ladle into warm bowls; drizzle each serving with olive oil. Serve and pass the Parmesan.