Ingredients:
4 T. olive oil
1 c. Great White Northern Beans, soaked
6 cloves peeled garlic, minced
2 white onions, diced
1 red onion, diced
2 carrots, diced
5 stalks celery, small chop
1 yellow pepper, minced
1zucchini, diced
1 yellow squash, diced
4 tomatoes, minced
14 green beans, cut into thirds
1 can kidney beans, rinsed
1 can garbanzo beans, rinsed
2 oz. fresh thyme
1 bay leaf
2 oz. fresh basil, whole leaves
Shell pasta, cooked and strained, be sure to save the
water it was cooked in!
Salt
Instructions:
Pour soaked beans into a saucepot. Add 2 c. extra water.
Bring to a boil and cook for 15 minutes or until beans
are fully cooked. Strain, but be sure to set aside the
water they were cooked in as this will compose the stock
of your soup. Place olive oil in the bottom of a large
stockpot over medium-high heat. When oil is hot, add garlic
and both colors of onion. Wrap up the thyme and bay leaf
with some twine; this is called a bouquet garnet. Tie
a long bit of twine to the handle of your stock pot and
tie the other end to your bouquet of thyme, this will
help you fish it out later. Add in the celery and basil.
Cook for around a minute then add the carrots. Once the
carrots are somewhat soft, add in the tomatoes and the
green beans. After 2-3 minutes, add the liquid left over
from cooking the beans and the pasta to the saute. Flavor
with salt to taste. Add zucchini, yellow squash, kidney
beans, and garbanzo beans and bring soup to a boil. Right
before serving, add pasta. For classical serving, top
with mozzarella and a drizzle of olive oil.
