Minestrone Soup
- 3 medium size leeks, or 1 medium size onion, chopped
- 2 cloves garlic, minced or pressed
- 3 Tbsp. olive oil or salad oil
- 8 c. vegetable stock or cubes
- 1 can (1 lb.) kidney beans
- 6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas
- 1/2 tsp. dry basil
- 1/2 tsp. dry oregano leaves
- 1/2 tsp. dry rosemary
- 1/4 c. tomato paste
- 1/2 c. elbow macaroni
- 2 c. shredded cabbage, spinach or chard
- salt and pepper
- 1/2 c. grated Parmesan cheese
- Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
- In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
- Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering.
- Reduce heat; cover and cook for 30 minutes.
- Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender.
- Add cabbage and cook, covered, just until it wilts (about 5 minutes).
- Season to taste with salt and pepper.
- Pass parrue sauce at the table.
- Makes eight 2-cup servings.
leeks, garlic, olive oil, vegetable stock, kidney beans, fresh vegetables, basil, oregano, rosemary, tomato paste, elbow macaroni, cabbage, salt, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=428891 (may not work)