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
- 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
- 4-6 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.
- (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.)
- Stir in the tomato sauce, Italian seasoning blend and 4 to 6 cups of chicken or vegetable stock.
- 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.