*  Exported from  MasterCook  *
 
                                 Minestrone
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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
beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. 
Simmer, uncovered, 10 minutes. Serve with Parmesan cheese.  Makes 6 (2-cup) 
servings.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving