RCI-VG.004.1483.001
Vegetable Bean Minestrone Soup
Contributed by Catsrecipes Y-Group
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- ¼ cup
- ¼ cup
- ¼ cup
- hot Italian sausage or ground beef½ pound
- 8 cups
- 2 cups
- sliced vegetables of choice5 cupssuch as cabbage, green beans, onions, green pepper, carrots or yellow squash
- ½ cup
- 2 tsp
Method
1
Rinse the dried navy beans, chickpeas, kidney beans, and pinto beans under cold water and place them in a large pot. Add 8 cups of water and bring to a boil over high heat.
2
Once boiling, reduce heat to medium-low and simmer the beans for 45 minutes, stirring occasionally, until they begin to soften but are not fully cooked.
45 minutes
3
In a separate skillet, brown the hot Italian sausage or ground beef over medium-high heat, breaking it into small pieces as it cooks. Drain any excess fat if needed.
4
Add the browned meat to the pot of partially cooked beans along with the tomato sauce and salt. Stir well to combine.
5
Prepare the sliced vegetables by cutting cabbage, green beans, onions, green pepper, carrots, or yellow squash into uniform, bite-sized pieces.
6
Add all the prepared vegetables to the soup and stir. Return to a gentle simmer over medium heat.
7
Simmer the soup for 25-30 minutes until the beans are tender and the vegetables are softened.
28 minutes
8
Add the small pasta to the soup and stir well, ensuring the pasta is submerged in the liquid. Continue simmering for 10-12 minutes until the pasta is tender.
11 minutes
9
Taste the soup and adjust seasoning with additional salt if needed. Serve hot in bowls.