See that soup right up there…this is a soup that resulted in a “fight over the leftovers” 😉 My husband and I had to duke it out for what was leftover from this soup.
This is a hearty and filling soup that we gobbled up! It makes a ton so there were some leftovers after my boys were through with it.
Oh, and if I ever write a “Feeding Teenage Boys on a Budget” cookbook, this recipe will be first in line for the pasta chapter 😉
This soup is very thick and hearty and one could argue that it’s more of a chili…but I’m calling it a soup…and you can add more stock or water to make it as soupy as you’d like!
This is a simple Minestrone soup recipe, that’s loaded with protein from the 15 Bean soup mix. In place of the traditional “single bean” – like red kidney or Great northern bean, I decided this soup should be made with “all the beans.”
Here’s what you look for on the dried beans aisle at your store…
Delightful and filling…now for the recipe…
P.S. I marked this recipe as vegetarian, just be sure to use vegetable stock to keep it vegetarian! 🙂
15 Bean Minestrone Soup
Adapted from: Minestrone Soup
Yield – 6 to 8 servings
Preparation Time – 20 minutes
Cooking Time – 1 hour 30 minutes
- 1 lb. bag Hambeens 15 Bean Soup mix
- 1 small white onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, crushed
- 4 carrot sticks, peeled and chopped
- 15 oz. can tomato sauce
- 1 Tbsp Italian seasoning blend
- 4 to 6 cups chicken or vegetable stock (use vegetable for vegetarian!)
- 1 1/2 cups small shell pasta noodles
- Salt and pepper to taste
- Parmesan cheese, optional garnish
- Fresh veggies, as side dish
- Soak the beans overnight. Drain and add to large saucepan or 6-qt. or larger Dutch oven. Add 8 cups of water and cook for about an hour or until larger beans are soft. After an hour of cooking the beans, add the chopped onion, chopped celery, crushed garlic and chopped carrots. Stir in the tomato sauce, Italian seasoning blend and 4 to 6 cups of chicken or vegetable stock. (Note: You’ll need to eyeball and make sure you’ll have enough liquid to cook the pasta. Depending on how much water is left after cooking the beans, you’ll need to add between 4 and 6 cups of stock. You can also add more water to the pot when you add the pasta.)
- Bring the beans, veggies, and stock back to boiling over medium high heat and let cook for about 10 minutes.
- Add the pasta noodles and cook for another 8 to 10 minutes or until al dente. Remove from heat immediately and serve. (This will keep the pasta from overcooking.)
- Prepare veggies or preferred side dish.
- Serve 15 Bean Minestrone Soup with Parmesan cheese garnish and a side of fresh veggies.