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See also Article on Spinach
by Jennifer A. Wickes
Yields: 8 servings


• 3 cups cooked great northern beans
• 3 cups cooked kidney beans
• 2 cloves garlic -- minced
• 2 cups carrots -- diced
• 2 cups onions -- diced
• 2 cups celery -- diced
• 2 cups tomatoes -- chopped
• 2 cups zucchini -- diced
• 8 ounces spinach, chopped
• 2 potatoes -- peeled and cubed
• 1 tablespoon dried parsley
• 1/4 teaspoon freshly ground pepper
• 1/2 cup red wine

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

Note: Add more water if you prefer a less thick soup.



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