This is a recipe for “quick minestrone.” I guess this may not seem quick for those of you who have never made an authentic minestrone soup before, but minestrone usually takes a long time to prepare.
However, if you have made this soup before, this will seem a lot quicker than the traditional method, but with the same great taste.
1 – 1 lb. 11 oz. can red kidney beans w/liquid (2-1 lb. 11 ounce cans can be substituted with 3-15 oz. cans, if they are on sale)
1. Pour the beans and liquid into a pot and squash about half the beans.
1 teaspoons salt
1/2 teaspoons garlic salt
1/4 teaspoon red pepper flakes
1 teaspoons chopped garlic
1/4 teaspoon pepper
1 tablespoons extra virgin olive oil
1 tablespoons dried parsley
1 tablespoons dried basil (if you have fresh, add 3-6 leaves, chopped fine)
2. Combine the above ingredients in the pot and stir them well.
1 small zucchini, unpeeled and cut into small cubs
2 stalks celery, chopped
1 small carrot, diced
2 green onions, chopped
5 leaves Swiss chard, chopped
3 tablespoons butter
1 8 oz. cans tomato sauce
3 cups water
3. Add the above ingredients to the pot and simmer them for 1 hour. (It won’t hurt to cook this 1 hour longer, if that’s more convenient. )
1/2 cup dry sherry
1/4 cup uncooked elbow macaroni
4. Add the above to the pot and simmer for 15 minutes more.