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Minnesota Soup

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
    MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Olive Oil

    2. 2 T butter

    3. 4 cloves of garlic

    4. 1 onion diced

    5. 1 leek sliced into 1/2 inch rounds

    6. 3 cups of shredded green cabbage

    7. 2 small zucchini

    8. 1 potato cubed

    9. 6 cups of chicken stock

    10. 3 cups of beef stock

    11. 2 T of tomato paste

    12. 5 T of chopped parsely

    13. 2 T oregano

    14. 3 T of basil

    15. 1 T black pepper

    16. 1 can of kidney beans

    17. 1 can white bean s

    18. 1 can garbanzo beans

    19. 4 plum tomatoes diced

    20. 1/2 cup small shell pasta

    21. parmesean cheese when served

    22. parmesean cheese when served.

    Instructions Jump to Ingredients ↑

    1. Put oil and butter in soup pot. Saute leeks 5-10 minutes. Add onions and cook 5-10 minutes. Add potatoes, tomato paste, carrots and cabbage and all stock and bring to a boil. Reduce heat and cook 10-15 minutes or until soft. Add ½ parsely, oregano, basil, salt, pepper, zucchini , beans and pasta. Cook about 8 minutes. Check for seasonings. Add other ½ of parsely. Add tomatoes on top-don’t stir them in. Ladle into bowls and top with parmesean cheese.

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