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Minestrone Salad




  1. Soak the white beans in water to cover overnight. Drain. Place in a saucepan, cover with water and bring to a boil. Reduce the heat slightly and simmer until the beans are tender. Check after about 30 minutes. Drain.
  2. Place the potatoes in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain. Cool slightly and peel. Cut into 1/4-inch thick slices.
  3. Bring a pan of water to the boil, add the green beans and time 4 minutes. Add the carrots and time an additional 2 minutes. Check both for tenderness. Drain and plunge the vegetables into ice water. When chilled, drain and pat dry.
  4. In a nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add the red onion and sauté until tender, about 5 minutes.
  5. Combine the white beans, potatoes, green beans and carrots, the red onions, zucchini, tomatoes and Parmesan.
  6. In a jar combine the garlic, mustard, vinegar, lemon juice, salt, pepper and 3 tablespoons olive oil. Pour over the salad and let marinate at room temperature for about 1 hour. (Refrigerate for longer storage. Remove the salad from refrigerator about 1 hour before serving. Adjust the seasonings if necessary.)
  7. Stir in the basil and parsley before serving.

6 servings


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