Healthy Holiday Minestrone Soup from EPCOT ... Enjoy!

MINESTRONE SOUP

L'Originale Alfredo di Roma Ristorante

Italy EPCOT Center

Yield: 8 servings


1 1/2 cups red kidney beans, dried
Water
1 cup carrots, diced
1cup zucchini, diced
1cup celery, diced
4 tablespoons olive oil
1 1/2 cups yellow onion, chopped
2 ounces prosciutto,chopped (about 1/2 cup) I USE 2 Tofurkey Italian Sausage - thinkly scliced
1cup potatoes, peeled and diced I USE Rice Pasta, about 12-16 ounces
4 cups spinach, fresh, tightly packed
2 teaspoons salt
1cup cabbage, shredded
1/2 leek bulb, thinly sliced (aout 1/2 cup)
1/2 teaspon freshly ground pepper 


Rinse beans well and soak overnight in cold water.  Drain beans and rinse well. Place beans in a saucepan large enough to hold beans with enough water to cover beans by 1 inch. Simmer beans for approximately 2 hours until tender.  Drain and reserve cooking liquid and set aside.

Heat olive oil in a large sauce pot or dutch oven and saute prosciutto for 2 minutes. Add all vegetables and drained beans to saucepot with prosciutto and sautef or an additional 5 minutes.  Add enough water to liquid in which beans were cooked to equal 2 quarts (I USE vegetarian broth).  Add to vegetables and bring to a boil.  Reduce heat to a simmer and season with salt and pepper.  Simmer for1hour,adding more boiling water (or broth)  if necessary.

This is a great recipe for large crowds and can easily be converted to a vegetarian Minestrone.  Have the family help you chop the veggies and enjoy your time together during the holidays.  Sprinkle with Parmesean cheese and enjoy!

Yours in health,
Rhonda