Minestrone Soup
- 1/4 c. olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 (28 oz.) can Italian plum tomatoes
- 1 qt. chicken broth (two 14 1/2 oz. cans)
- 1 Tbsp. chopped fresh parsley
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 (15 oz.) cans cannellini beans or dark red kidney beans, drained
- 2 c. shredded cabbage
- 1 medium zucchini, sliced
- 1/2 c. uncooked macaroni
- Parmesan cheese
- Heat oil in 4 quart pot.
- Add onion, garlic, carrots and celery.
- Saute until onion is tender.
- Add tomatoes with liquid breaking up tomatoes.
- Stir in broth and seasonings.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Stir in beans and cabbage; simmer 10 minutes longer.
- Stir in zucchini and macaroni.
- Simmer uncovered for 10 minutes.
- Serve with Parmesan cheese.
- Makes 6 (2 cup) servings.
olive oil, onion, garlic, carrots, stalks celery, italian plum tomatoes, chicken broth, parsley, basil, oregano, salt, pepper, cannellini beans, cabbage, zucchini, macaroni, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=500318 (may not work)