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election day minestrone soup

 


I'm dying here, waiting for election results.  I made a pot of minestrone soup with Rancho Gordo Classic Cranberry Beans and lots of other good things, including fresh herbs from my garden.  I just found out that the hardest core Republican I know didn't vote for Trump, wow 🤩 left it blank.

I feel better and my kitchen is filled with the wonderful aroma of homemade minestrone soup.  Only a few hours to go before results start to come in from Georgia.  I'm sending positive thoughts to Georgia right this very moment, I hope they can feel them.

Ingredients and Recipe for Election Day Minestrone Soup
serves 8

8 ounces cranberry beans, picked over (I found a pebble), soaked over night and drained, set aside
2 tablespoons olive oil
2 cups mirepoix, yellow onion, celery and carrots, chopped
2 garlic cloves, smashed
1 teaspoon dried Italian herb mix
3-4 small fresh bay leaves
2 sprigs fresh thyme
1 tablespoon tomato paste
1/2 cup dry red wine
1 14 ounce can fire roasted tomatoes
1 quart vegetable broth, plus extra water as needed
Parmesan cheese rind, if you have one-it's great for extra flavor
1/2 cup elbow pasta
1 small zucchini, cut in half and sliced
1 cup finely chopped curly red kale, plus extra for garnish
Parmesan cheese, grated for serving

Heat olive oil over medium high in a dutch oven or heavy soup pot.
Sauté the mirepoix for 5-10 minutes until onions and celery are translucent, stir in the garlic.
Stir in the Italian herbs, bay leaves 🍃 , thyme, tomato 🍅 paste, Parmesan cheese rind, red wine, tomatoes and vegetable broth.
Bring to a simmer and stir in the beans.  Cook the beans until tender, about 2 hours, adding water as needed, keep the beans covered with liquid.
Stir in the elbow pasta and simmer for about 7-8 minutes.
Add the zucchini and simmer until tender, add the chopped kale and simmer for a few minutes.
Serve hot in bowls with grated Parmesan and finely chopped curly red kale.






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