Ministrone Made Easy

Here’s a take on a classic soup that usually takes hours to make. My version which is short and sweet and tastes like it has been simmering all day. Saturday night the game starts at 7:30 and a nice pot of soup with some crusty bread is the way to go. This soup also freezes really well. You can make this vegetarian or not depending on what you have on hand.

Ministrone Made Easy

 28 oz. can of kidney beans

 1 teaspoon salt and pepper

 1/2 teaspoon garlic powder

 1 clove garlic, smashed

 1 tbsp. vegetable oil

 1/4 cup chopped parsley

 2 stalks celery, chopped

 1 small zucchini, unpeeled, cut into cubes

 1 small carrot, diced

 2 scallions, chopped

 1/2 cup frozen spinach, chopped

  3 tbsp. butter

  8 oz. tomato sauce

 2 1/2 cups water

 1/2 cup white wine

 1/4 cup elbow macaroni

 1 small potato, cubed

 parmesan cheese, grated

Place undrained beans in a large soup pot; mash about 2/3 of beans and leave the rest whole. Add salt, garlic, pepper, oil and parsley. Stir well. Add all the vegetables, butter, tomato sauce and water. Simmer for 1 hour or more and add the wine. Add the macaroni and potato and simmer for 15 minutes more. Sprinkle with cheese before serving. If soup seems too thick, just add more water and salt to taste.  This soup can be doubled or even tripled. You can freeze it for up to 6 months. If you like, you can add small frozen meatballs to it when you add the macaroni. Just cook a little longer. The longer it cooks, the better it tastes. Serve it with garlic bread, a salad and don’t forget a glass of dry white wine. Enjoy. GO KINGS