*  Exported from  MasterCook  *
 
                          MINESTRONE *** (TDJR42A)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Italian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            White beans -- dried  soaked
    5       tb           Olive oil
    5       c            Garlic -- minced
    1       ea           Onion -- minced
    2       ea           Leeks -- white part sliced
    2       ea           Carrot -- sliced
      1/2   ea           Sm Cabbage -- shredded
    2       ea           Potato -- diced
    1       lb           Tomato -- sliced
    1       ea           Sm Tomato paste
    6       c            Water
      1/4   ts           Celery seed
    1       ea           Bay leaf
    1       t            Oregano
      1/2   ts           Thyme
    1       x            Sea salt -- to taste
    1       x            Pepper -- to taste
    1       t            Basil
    1       ea           Zucchini -- sliced thin
      3/4   c            Green beans -- trimmed and cu
      1/4   c            Peas
    4       oz           Spaghetti -- broken
    4       tb           Parsley -- chopped
    1       c            Parmesan cheese -- fresh grat
 
   In heavy-bottomed soup pot, heat oil add garlic,
   onion, leeks, carrots, and cabbage.  Saute, stirring
   over medium heat, about 10 minutes. Add presoaked
   beans, potatoes, tomatoes, tomato paste, water/stock,
   celery seed, Parmesan rind, bay leaf, oregano, thyme,
   and *dried* basil (fresh basil should be added at the
   end of the cooking. Bring to a boil, reduce heat,
   cover, and simmer 2 hours, or until beans are tender.
    Remove Parmesan rind and bay leaf. Add salt and
   freshly ground pepper to taste, zucchini, green beans,
   peas, and spaghetti and cook another 15 minutes.
    Adjust seasonings. Stir in parsley and fresh chopped
   basil and serve, topping each bowl with a generous
   amount of freshly grated Parmesan. This freezes well.
   From: Gourmet Vegetarian Feasts, by Martha Rose
   Shulman, 1989 FROM:  D PILEGGI   (TDJR42A)
  
 
 
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