Kindey Beans!

Minestrone Soup, there’s something about this soup that makes me think of fall. Its probably tat the beans have to cook all day long and that heats up the house pretty well. As it turns out, I have this big badg of kidney beans and I was tinking to myself… hmm… that’s a whole lot of beans. And then I thought, why not make a soup. This way I can use up some of those beans while thinking of what to do with the rest of them… hmm perhaps chili? But, in any case, let’s make some soup.


Here’s what you’ll need:

  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cups of cooked all freakin day long kidney beans
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked pasta, (my friend and dinner guest likes the elbows, so elbows it is)
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan or Romano cheese
  • Basil sprigs, garnish, optional


Toss the onion, carrots, celery, and the broth in a soup pot with the thyme, sage, bay leaves, pepper, and salt. Heat under a low flame until the vegetables are al dente. Then, toss in the zucchini. Let this cook a few minutes, then toss in the previously cooked kidney beans and pasta. Grate the cheese into the soup and let this cook a few minutes. Then, serve this up with nice chunks of garlic bread and ward off the vampires.