Minestrone Soup
- 1 tsp. oil
- 1/3 c. diced mushrooms
- 1/3 c. diced onion
- 1/3 c. thinly sliced celery
- 1 to 2 cloves garlic, minced
- 4 c. vegetable broth
- 3 medium tomatoes, peeled and diced or 1 (16 oz.) can tomatoes with liquid, cut into pieces
- 2 small zucchini, thinly sliced
- 1 large carrot, thinly sliced
- 1 c. chopped or shredded cabbage
- 1 (16 oz.) can garbanzo beans, drained
- 1/2 tsp. rosemary or sage
- 1/2 c. elbow macaroni
- freshly grated Parmesan cheese (dry works, too)
- Saute mushrooms, onion, celery and garlic in oil until vegetables are tender.
- Add broth, tomatoes, zucchini, carrot, cabbage, garbanzo beans and rosemary.
- Bring to a boil.
- Reduce heat; simmer 20 minutes.
- Add macaroni; simmer 10 minutes. Garnish each serving with Parmesan cheese.
- Serves 4.
oil, mushrooms, onion, celery, garlic, vegetable broth, tomatoes, zucchini, carrot, cabbage, garbanzo beans, rosemary, elbow macaroni, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=895532 (may not work)