I've always wanted an easy recipe for minestrone
soup, but it seems all the recipes are
so complicated. Here is a recipe that you'll find enjoyable and easy to make. You can
use any combination of beans that you have around, such as pinto, green or yellow split
peas, lentils, black, pink, Great Northern, navy, or baby lima. Just don't use jelly beans.
|turkey minestrone soup||serves 8|
|2 tbsp green split peas||1 turkey drumstick|
|2 tbsp yellow split peas||1 cup dry red wine|
|2 tbsp lentils||4 carrots, sliced|
|2 tbsp navy beans||1/2 tsp dried thyme|
|2 tbsp pinto beans||pinch of sugar|
|2 tbsp black beans||28-oz can tomatoes|
|2 tbsp Great Northern beans||1/2 tsp dried oregano|
|2 tbsp pearl barley||1 tsp dried basil|
|2 cloves garlic, minced||fresh ground pepper|
|1 large onion, chopped||1 cup water|
|2 stalks celery, chopped|
|Soak beans overnight. Drain and place into
a soup pot along with all the other ingredients.
Bring to a boil, lower the heat and simmer until the turkey is tender, about 2 hours. Remove
turkey and let it cool. Separate the meat from the bone, gristle and tendons. Chop the turkey
meat and add back to the minestrone. Serve with any kind of crusty bread.