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minestrone - country living

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C
MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Vegetable oil

  2. 2 larges Onions, coarsely chopped

  3. 2 Cloves garlic, finely chopped

  4. 4 cups Vegetable broth

  5. 2 cups Water

  6. cup Uncooked macaroni or other small pasta, such as ditalini

  7. 2 Stalks celery, sliced

  8. 1 Carrot, thinly sliced

  9. cup Broccoli flowerets

  10. 1 medium Zucchini, thinly sliced

  11. 1 teaspoon Dried rosemary, crumbled

  12. 1 teaspoon Dried basil

  13. teaspoon Dried oregano leaves

  14. teaspoon Salt

  15. teaspoon Dried thyme leaves

  16. teaspoon Ground black pepper

  17. 1 can (28-oz) crushed tomatoes

  18. cup Fresh or frozen green peas

  19. pounds Cabbage, coarsely chopped

Instructions Jump to Ingredients ↑

  1. In 5-quart saucepot, heat oil over medium heat. Add onions and garlic and saute until onions are lightly browned.

  2. Stir remaining ingredients, except for tomatoes, peas, and cabbage, into onion mixture. Heat to boiling over high heat, then reduce heat to low and simmer 10 minutes or until macaroni is just tender.

  3. Stir tomatoes, peas, and cabbage into soup and simmer an additional 5 minutes or until cabbage is tender.

  4. Country Living/March/91 Scanned & fixed by Di Pahl &

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