Making a quick pot of Minestrone Soup is so simple using ingredients from your own garden harvest. The base of the soup is a quart of canned tomatoes with 1 bouillon cube (chicken or vegetable) added.
The dried cannellini beans are soaked overnight and I usually do the 1 hour soak also. The 1 hour soak is merely bringing the beans to a boil, turning off and letting sit for an hour before adding to the tomato soup base. I make sure to rinse the beans when overnight soaking and after the boil soak … this helps eliminate upset stomach issues caused from bloating.
1 cup dried beans = 2 to 2 1/2 cups cooked
I will then add diced carrots, celery, garlic, onion, potatoes and cabbage. Let the soup simmer for 1-2 hours until the beans are soft.
That’s It ……. delicious and perfect for a chilly winter meal!
Optional – spices to your taste and pasta if desired