Jyneelle makes one of her favorite soups, an Italian Minestrone Soup using Cuisine’s Cranberry Beans, Red Kidney Beans, Black Beans & Baby Lima Beans along with some great aromatics, veggies, herbs and spices. Special thanks to Cuisine for sponsoring this recipe. Cuisine products can be found at Massy Stores nationwide.

Minestrone

Ingredients

• 1 large onion
• 2 carrots
• 1 bunch celery
• 2 bay leaves
• 8 cloves crushed garlic
• 4 tbsp olive oil
• 1 can peeled tomatoes
• 1/2 cup Cuisine Red Kidney Beans soaked overnight
• 1/2 cup Cuisine Cranberry Beans soaked overnight
• 1/2 cup Cuisine Baby Lima Beans soaked overnight
• 1/2 cup Cuisine Black Beans soaked overnight
• 1 cup of pasta cooked (al dente)
• 1 cup kale
• 1 tsp paprika
• 1 tsp cayenne
• 2 springs of thyme
• 1 bunch basil chopped
• 1 bunch shadon beni chopped
• Salt and pepper to taste

Method

1. Pre boil beans with a little onion and garlic. Boil pasta as well and set aside.
2. Sweat onions in olive oil with celery and carrots. Add in bay leaf
3. When slightly caramelized add in tomatoes (slightly crushed)
4. Bring to a boil, add in some water and spices and herbs. Let soup simmer for a while so flavors blend together
5. Add in beans to the soup, add more water if needed. Let soup simmer and beans absorb flavor.
6. Add in kale and any other desired vegetables.
7. When soup is finished add in cooked pasta. Adjust salt and pepper to taste.
8. Serve warm with a little Parmesan if desired.