Adzuki Bean Minestrone
- Yield 6 to 8 servings
Adzuki Bean Minestrone is more of a hearty vegetable and pasta stew than a soup.
- 2 cups dried adzuki beans*
- 1/2 cup dried tubetti or ditalini pasta
- 1 tablespoon pure olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 2 leeks, carefully cleaned and sliced
- 1/2 head cabbage, diced
- 1 bulb fennel, diced
- 1 teaspoon dried rosemary or 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon fennel seeds, crushed
- 2 cups canned diced tomatoes in juice
- 2 quarts water or canned vegetable broth
- 2 medium zucchini, diced
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon black pepper
- Soak adzuki beans in water to cover overnight. Drain, place in a large pot, cover with fresh water. Bring to a boil over high heat, reduce heat and simmer 1 1/2 hours or until tender. Drain and reserve.
- Cook pasta in plenty of boiling salted water for 10 to 12 minutes or until tender but al dente. Drain and reserve.
- Heat olive oil in a large saucepan over medium heat. Add onions, carrots, celery, garlic, leeks, cabbage, fennel, dried rosemary (if using fresh, add later), and fennel seeds, saute 2 minutes. Add tomatoes and juice, water or vegetable broth; bring to a boil over medium-high heat. Reduce heat and simmer 40 minutes. Add the fresh rosemary, if using, zucchini, cooked beans and pasta. Simmer 5 minutes more, adding a little extra water if soup appears too thick. Add basil and pepper.