|Italian Bean Soup|
by Pam Reiss, Soup: A Kosher Collection
This is another great take on minestrone—in fact, in our restaurant we called it White Minestrone.
1 small white onion, finely chopped
Sauté the onion in olive oil over medium heat for 3 to 4 minutes.
Add the garlic and continue to sauté, while stirring, for another minute.
Add the rutabaga and stock, cover and bring to a boil. Allow to simmer on low heat for 15 minutes.
Add the macaroni and simmer for another 5 minutes.
Add the beans, zucchini, salt, pepper and basil and simmer for an additional 3 minutes.
Add the spinach and pepper and cook another minute, to warm everything.
Check for seasoning and serve.
Yield: serves 10
Recipes: Soups, Bean Soup, Parve, Kosher