Six Bean Minestrone
A hearty, nutritious bean minestrone brimming with vegetables and savory flavors, perfect for comforting family meals and veggie lovers seeking a filling, healthy soup.
Ingredients
- 1/2 cup dried pinto beans ⓘ
- 1/2 cup dried northern white beans ⓘ
- 1/2 cup dried lima beans ⓘ
- 1/2 cup dried pink beans ⓘ
- 1/2 cup dried kidney beans ⓘ
- 1/2 cup cooked garbanzo beans ⓘ
- 1 onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 2 cups chopped celery ⓘ
- 1/4 cup chopped parsley ⓘ
- 2 cups stewed tomatoes ⓘ
- 2 cups diced potatoes ⓘ
- 1/2 cup diced carrots ⓘ
- 1/2 cup green peas ⓘ
Instructions
- In a large saucepot, place all dried beans and 12 cups water; let stand overnight.
- Bring beans and water to a boil.
- Reduce heat to low; cover and simmer for 1 1/2 to 2 1/2 hours until tender.
- In a skillet, cook 1/2 cup bean liquid, onion, garlic, celery, and parsley for 5 minutes.
- Add the cooked bean mixture to the beans with stewed tomatoes, potatoes, carrots, peas, and green beans.
- Simmer, covered, for 45 minutes.
- Add zucchini, cabbage, and enough water to make 7 quarts of soup.
- Cook until zucchini is tender.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).