Creamy Minestrone Soup

• 3 cups white kidney beans, canned cooked
• 3 cups cranberry beans or pink beans
• 2 Cloves garlic minced
• 2 cups carrots diced
• 2 cups onions diced
• 2 cups celery diced
• 2 cups tomatoes (canned worked well)
• 2 cups zucchini diced
• 8 ounces kale or spinach, fresh, chopped
• 2 each potatoes peeled and cubed
• 1 tablespoon italian herbs or parsely, dried
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup red wine

1. Puree the white beans.
2. Put into a big stock pot (10 qt) with the cranberry beans.
3. Saute the garlic, carrots, onions and celery until onions are just turning translucent.
4. Add to pot.
5. Add the rest of the ingredients to the pot and fill the pot with water to within 1 inch of the rim.
6. Simmer for about 1 1/2 hour or until potatoes are soft.
7. Add salt if desired AFTER the full cooking time.

white kidney beans, cranberry beans, garlic, carrots, onions, celery, tomatoes, zucchini, potatoes, italian herbs, black pepper, red wine

Taken from recipeland.com/recipe/v/creamy-minestrone-soup-34708 (may not work)