When I was making this minestrone soup I was reminded of the Mud Soup "Cooking" sessions I shared with my baby brother because this recipe was just as easy. It consisted of roughly two steps - throw everything into a pot and stir. It was just like the old days, but with a more deliciously edible outcome.
Adapted from Cooking Light November 1995
Yield: 8 servings (serving size: 1 cup)
- 2 (15-ounce) cans kidney beans, undrained
- 2 1/2 cups water
- 1 1/2 cups diced zucchini
- 1 cup chopped leek, green part only
- 3/4 cup sliced celery
- 1/2 cup diced carrot
- 1 bay leaf
- 1/3 cup dry red wine
- 1 teaspoon Creole seasoning
- 1/2 teaspoon cracked black pepper
- 2 garlic cloves, minced
- 1 (8-ounce) can no-salt-added tomato sauce
- Parmesan Cheese, for sprinkling
Place 1 can of kidney beans in a food processor, and process until smooth.
Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 10 ingredients (water through tomato sauce).
Bring to a boil;
cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni;
cook, uncovered, an additional 10 minutes or until tender.
Serve hot with a sprinkling of Parmesan cheese.