Recipe ingredients
- 10 cups cooked red beans
- 1 teaspoon salt
- 1 clove garlic, pressed
- 1/4 cup chopped parsley
- 1 zucchini, sliced
- 2 stalks celery, chopped
- 3 tablespoons butter
- 2 bay leaves
- 1/2 cup uncooked elbow macaroni
- 1 teaspoon basil
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 1 carrot, diced
- 5 leaves spinach or chard, chopped
- 8 ounces tomato sauce or stewed tomatoes
Recipe method
- Crush 7 cups of beans and leave the remaining beans whole.
- Combine all remaining ingredients except macaroni and basil.
- Bring to a boil.
- Turn down heat and simmer for 45 minutes.
- Add basil and macaroni and cook an additional 15 minutes.
- Serve with a sprinkling of grated Parmesan cheese.
Other soup recipes:
Minestrone recipe
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