Hearty Minestrone

  1. In a 4-quart saucepan over medium heat, heat oil.
  2. Add potatoes, carrots, celery, onion, red bell pepper and garlic; cook, covered, about 10 minutes, until vegetables are almost tender, uncovering to stir occasionally.
  3. Stir in chicken broth and bay leaf.
  4. Bring to boil.
  5. Reduce heat to low; simmer, covered, about 10 minutes.
  6. Add kidney beans, tomatoes, peas, grated Parmesan, vinegar, crushed red pepper and salt.
  7. Cook about 5 minutes longer, until heated through and flavors are blended. Remove bay leaf before serving.
  8. Makes 6 to 8 servings.

olive oil, allpurpose potatoes, carrots, celery, onion, red bell pepper, garlic, chicken broth, bay leaf, red kidney beans, tomatoes, frozen peas, parmesan cheese, balsamic, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944572 (may not work)

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