Minestrone Soup

  1. Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
  2. In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
  3. Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering.
  4. Reduce heat; cover and cook for 30 minutes.
  5. Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender.
  6. Add cabbage and cook, covered, just until it wilts (about 5 minutes).
  7. Season to taste with salt and pepper.
  8. Pass parrue sauce at the table.
  9. 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)

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