Minestrone

Minestrone

6 Preparation Time :

Categories : Beans Vegetables

Italian

Amount Measure Ingredient -- Preparation Method -- -- --

Mary Wilson (BWVB02B)

1 tablespoon Fresh parsley -- chopped

1/4 cup Olive oil

2 teaspoon Dried basil leaf

1 md Onion -- sliced

1 teaspoon Dried oregano leaf

2 Garlic cloves -- minced

1 teaspoon Salt

2 Carrots -- sliced

1/4 teaspoon Pepper

2 Celery stalks -- sliced

2 can (15-oz) Cannellini beans or 1 Leek -- sliced

dark-red kidney beans

1 can (28 oz) Italian plum

drained tomatoes

2 cup Cabbage -- shredded

1 quart Chicken broth -OR-

1/2 cup Uncooked elbow or small-

2 can (14-1/2 oz) regular strength

shell macaroni

chicken broth

Fresh Paresan cheese -- grated

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes

with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in

10 minutes longer. Stir in zucchini and macaroni. Simmer, uncovered,

10 minutes. Serve with Parmesan cheese. Makes

6 (2-cup) servings. - - - - - - - - - - - - - - - - - -