Ingredients: 1 cup dry beans (Great Northern — kidney, pinto,
lima, or mixture) 4 quarts plus 4 to 6 cups water — divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick(r) Instant Chopped Onions
1 tablespoon McCormick(r) Parsley Flakes
1/8 teaspoon McCormick(r) Instant Minced Garlic
1 can whole tomatoes — (28 ounces) cut
into small pieces 1/2 lb spinach — washed, stems
removed, and torn into bite- size pcs. 1 cup peeled — diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick(r) Beef Flavor Base
1 tablespoon McCormick(r) Season-All Seasoned Salt
1 teaspoon McCormick(r) Ground Thyme
1/4 teaspoon McCormick(r) Italian Seasoning
1/4 teaspoon McCormick(r) Ground Black Pepper
1/8 teaspoon McCormick(r) Rubbed Sage
Grated Parmesan cheese to serve
Instructions: * Pick over beans to remove stones and empty shells. Place in 4-quart bowl, add 2 quarts water, and soak overnight. Drain and rinse thoroughly. If preferred, follow instructions for quick-soaking method on package of beans. * * Place 2 quarts fresh water and beans in Dutch oven or large saucepan. Heat to boil, reduce heat, cover, and simmer 2 1/2 to 3 hours or until beans are tender. * Heat oil in skillet. Add celery, green bell pepper, chopped onions, parsley, and minced garlic. Saut? but do not brown. Add to beans. * * Add remaining ingredients except water and cheese to beans. Cover and simmer 30 minutes. * Add 4 to 6 additional cups water, depending on consistency desired. Cook until heated through. * Ladle into soup bowls and sprinkle with Parmesan cheese. * * Tip: * This is a thick soup. If desired, thin with additional boiling water to desired consistency.
Makes 12 servings, 1 cup each or 6 2 cup main meal servings.
Due to the fact some of McCormick’s products are not available in Canada I have substituted OXO Low Sodium Beef bouillon packets for McCormick(r) Beef Flavor Base also did not use seasoned salt to lower sodium. This soup is a excellent cold weather soup.
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