Six Bean Minestrone

• 1/2 c. dried pinto beans
• 1/2 c. dried northern white beans
• 1/2 c. dried lima beans
• 1/2 c. dried pink beans
• 1/2 c. dried kidney beans
• 1/2 c. cooked garbanzo beans
• 1 onion, chopped
• 1 clove garlic, minced
• 2 c. chopped celery
• 1/4 c. chopped parsley
• 2 c. stewed tomatoes
• 2 c. diced potatoes
• 1/2 c. diced carrots
• 1/2 c. green peas
• 1/2 c. green beans
• 3 c. sliced zucchini
• 1/2 c. shredded cabbage

1. In large saucepot place all dried beans and 12 cups water; let stand overnight.
2. Bring beans and water to a boil.
3. Reduce heat to low; cover and simmer 1 1/2 to 2 1/2 hours until tender.
4. In skillet, cook 1/2 cup bean liquid, onion, garlic, celery and parsley 5 minutes; add to cooked beans with tomatoes, potatoes, carrots, peas and green beans.
5. Simmer, covered, 45 minutes.
6. Add zucchini, cabbage and enough water to make 7 quarts of soup.
7. Cook until zucchini is tender.

pinto beans, beans, beans, beans, kidney beans, beans, onion, clove garlic, celery, parsley, tomatoes, potatoes, carrots, green peas, green beans, zucchini, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550429 (may not work)