Minestras are hearty, delicious Italian soups. White bean minestras are very savory and really quite easy to make. Here is another way in qhich you can make one.
3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
1 cup pumpkin, cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 stalks celery, washed and sliced
3 carrots, peeled and sliced thick
2 cups canned tomatoes, chopped
1 large onion, peeled and cut in half
1 Tbsp. sweet paprika powder
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil
1 Tbsp. vegan chicken style seasoning (optional)
1 cup pasta of your choice (penne, mostaccioli, etc.)
In a pot, place all the ingredients except the pasta and the cabbage. Cover the ingredients with water and cook them till the vegetables begin to get soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, your minestra is done!
Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.
Serves 4
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