Minestrone

 Serves: 10-12

Preparation time: 1 hour

• 1 bulb roasted garlic
• 2 (796 ml) cans of whole tomatoes
• 1 (156 ml) can of tomato paste
• 1 (540 ml) can of navy beans – drained
• 1 (796 ml) can of red kidney beans – drained
• 1 (450g) package of soup mix (dry lentils, beans, etc…)
• 6 cups vegetable stock
• 10 fresh basil leaves, chopped
• 3 bay leaves
• ½ tsp pepper
• ½ tsp garlic salt
• 1 medium onion
• 3 stalks celery, chopped
• 3 carrots, chopped

1. Slice off the top of a whole bulb of garlic.  Drizzle with olive oil and pepper.  Roast in a 350° oven, wrapped in tin foil for 1 hour.
2. In a large pot, add 2 cans of tomatoes and tomato paste.  Using a potato masher, crush the tomatoes.  Add to the pot both kinds of drained beans.  Mix.
3. Add the package of soup mix and 6 cups of vegetable stock.  Mix.  Pot should be on medium heat.
4. Add basil, bay leaves, pepper, and garlic salt.  Mix well.
5. Add chopped onion, carrot and celery.  Mix.
6. Finally, take the roasted garlic out of the oven and using tongs, hold the bottom of the clove while using a side of the knife to push out the garlic.  Add and mix.
7. Simmer for 3 hours, remove bay leaves, and enjoy!

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

• Hillary’s Mushroom & Onion Quiche
• Jasmine’s Baked Apple Sauce
• Sonia’s Oatmeal Chocolate Chip Cookies
• Jenn’s Shepherd-less Pie
• Gillian’s Lentil Feta Salad
• Ben’s Dark Chocolate & Mint Chocolate Faux Truffles