Minestrone Soup


2 Cups Costco Epicurean Bean Mix

16 Cups (4 boxes) Vegetable Broth


1 14.5 oz can diced tomatoes

1 Medium Onion Diced

1/2 Cup Barley

1 tsp Garlic Powder

1 TBSP Italian Seasoning

1 TBSP Sweet Basil

2 small bay leaves


5-6 medium carrots sliced crosswise into coins.

6-7 small celery stalks sliced thinly.


6 oz of Barilla Dried Spinach Tortellini

2 medium Zuccini cut into quarters lengthwise and then diced.

1.5 Cups of coarsely chopped Cabbage


1 Cup Grated Parmesan or Romano

Optional – Sourdough Bread & EVOO



Put beans in a large Tupperware or glass container, cover with water and soak overnight in the refrigerator.   Drain beans and change water again in the morning.   Drain beans again and rinse.  Add to Soup Kettle.   Add 12 cups (3 boxes ) Vegetable Broth and simmer beans and broth for 2 hours until they taste tender.  Note – once you add the acid in the tomatoes in the next step they stop cooking!

Add next 7 ingredients and cook for another 20 minutes.  Add the rest of the broth, carrots and celery and cook for another 10 minutes.  Add  the Tortellini, Zucchini and the Cabbage and cook another 10 minutes – or until Tortellini is cooked.

Serve with Bread and Grated Romano or Parmesan Cheese.   Yes this makes a lot of soup.  Serves two people for 3-4 meals – depending on appetite :).  You can cut this recipe in half on your first try, but I’m just describing exactly what we did and it came out marvelous!

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