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Posted By archives On October 30, 2013 @ 11:29 am In Soups and Stews | No Comments
Submitted by: Courtney
Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great.
2 cups dried cannellini beans
8 cups water
1 cup dried porcini mushrooms (about 1 ounce)
1 teaspoon salt (leave out if you want)
1/8 teaspoon freshly ground black pepper
1 cup finely chopped onion
1/2 cup finely chopped celery
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles
3 cups torn Swiss chard (about 1 pound)
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight. Drain and rinse beans.
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender. Drain and chop.
Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
Heat a large nonstick skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender (you can use a little water as a “sauté” liquid). Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls.
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