Italian Minestrone Soup

This soup is great for a meatless day. It qualifies as a complete protein because it contains balanced amino acids in the combined rice, beans and cheese. Served with a healthy loaf of bread, it is a perfect meal.

• 1 cup dried kidney beans, soaked overnight (or 2 cans precooked beans)
• 3 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 large garlic clove, minced
• 2 carrots, finely sliced
• 2 celery stalks, sliced
• 4 plum tomatoes, roughly chopped
• 1 head romaine lettuce, shredded
• 1/2 head green cabbage, shredded
• 3 medium red-skin potatoes, unpeeled and diced in 1/2 inch squares
• 1 cup brown rice
• 1 medium zucchini, cubed
• 1 medium yellow squash, cubed
• 6 mushrooms, sliced
• 1/4 cup chopped parsley
• Heaping mass of grated parmigiano and romano cheeses, mixed (about 1 cup)

METHOD

Cook presoaked beans in four cups of water until tender but firm, about one hour.

Heat oil in large soup kettle. Stir in onions, and cook over medium heat until translucent. Add garlic and cook over medium heat for five minutes. Add carrots, celery and tomatoes. Cook for about 10 minutes to 'marry' the flavors.

Add shredded lettuce, cabbage, potatoes, and brown rice. Pack down firmly and add water to two inches above the packed vegetables. If you have cooked beans from scratch, use a little of their cooking liquid.

Bring soup to a boil. Once boiling, lower heat to medium and simmer, partially covered, for 30 - 35 minutes or until rice is almost cooked.

Add zucchini, yellow squash, mushrooms, parsley, and cooked beans. Cook for 10 more minutes. Do not overcook squash. It will cook in the heat of the soup as it cools.

Serve with a few drops of oil poured into each bowl. Top with a liberal sprinkling of grated cheeses.

Serves 6 to 8 with leftovers.

Contributor: Marisa Viola for Diana Serbe  

TIP: It is important to use a good quality olive oil. Without a meat stock, the flavor of the oil will predominate.

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