Hearty Vegetable Minestrone

  • 1 ½ cups great northern beans; soaked
  • 2 tsp. salt
  • 2 tbsp. olive oil
  • 2 medium onions; medium dice
  • 2 ribs of celery; medium dice
  • 2 medium carrots; medium dice
  • 2 green peppers; medium dice
  • 4 cloves. fresh garlic; minced
  • 2 tsp. basil*
  • 2 tsp. thyme*
  • 2 tsp. oregano*
  • 3 large tomatoes; diced
  • 1/3 cup red wine
  • 2 tbsp. balsamic vinegar
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 quarts homemade vegetable stock or water
  • 1 medium zucchini; medium dice
  • ½ lb. pasta (elbows or other small shape); blanched and shocked

*Amounts can be doubled if fresh herbs are used*

In a medium stock pot, place beans and enough water to cover by 2 inches. Bring to a boil and reduce to a simmer, allow beans to cook until tender. Add salt near the end of cooking time. Drain well, and set aside. In a large stock pot, sauté onions, celery, and carrot in oil until onions are translucent and vegetables are tender. Add peppers and cook until softened. Reduce heat and add garlic and herbs and cook until fragrant. Add wine and cook until it is almost completely evaporated. Add tomatoes, vinegar, salt, pepper, and enough stock to generously cover. Simmer soup until all vegetables are tender. Add beans and zucchini and continue simmering until done. Taste and adjust seasoning if needed. Add pasta prior to serving. Makes about 1 gallon of soup.

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