Italian Minestrone Soup

• 1 c. white beans
• 4 cloves garlic, minced or 2 to 3 Tbsp. minced garlic (in jar)
• 1 medium onion, chopped
• 2 stalks celery, diced
• 6 c. basic chicken broth (or 6 c. canned fat free chicken broth)
• 1 (16 oz.) can plum tomatoes
• 1 Tbsp. liquid Butter Buds
• 1/2 c. red wine (or cooking wine)
• 1 Tbsp. basil
• 1 Tbsp. oregano
• lite salt to taste (optional)
• 1/4 tsp. pepper
• 3 medium size red potatoes, diced
• 3/4 lb. fresh green beans, cut diagonally into thirds
• 2 carrots, diced
• 1/2 c. cooked macaroni

1. Soak white beans for 6 hours in 1-quart of water; pour beans with soaking liquid into stock pot.
2. Bring to a boil and add garlic, onions and celery.
3. Cook 1 1/2 hours or until beans are tender; add chicken broth, tomatoes, liquid Butter Buds, wine, basil, oregano, salt and pepper.
4. Heat to boiling; add potatoes in their jackets, green beans and carrots.
5. Reduce heat to simmer; cook 30 to 45 minutes or until vegetables are tender.
6. Add macaroni and serve.

white beans, garlic, onion, stalks celery, chicken broth, tomatoes, liquid butter, red wine, basil, oregano, salt, pepper, red potatoes, fresh green beans, carrots, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355352 (may not work)