*  Exported from  MasterCook  *
 
                           Kate’s Minestrone Soup
 
 Recipe By     : Kate
 Serving Size  : 8    Preparation Time :1:30
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tbsp          olive oil
    1      lg            onion -- diced
    2      lg            carrots -- diced
    2      lg            potatoes -- diced
      1/2  lb            green beans -- cut into 1″ pieces
    6      c             water
      1/2  sm            head of cabbage -- shredded
   16      oz            tomatoes, canned
      1/2  bag           spinach leaves -- coarsely shredded
    2      med           zucchini -- diced
    6                    beef bouillon cubes
   16      oz            red kidney beans, canned -- rinsed and drained
    2      c             orzo -- cooked
      1/2  c             parmesan cheese -- finely grated
 
 In large saucepot, cook onion, carots, potatoes & green beans until just
browned (about 20 
 minutes).  Add water, cabbage, tomatoes with their liquid, spinach, zucchini, &
bouillon.  Bring 
 to the boil, stirring to break up tomatoes.  Simmer, covered, over low heat for
about 40 minutes 
 until vegetables are tender.  DON'T overcook or they'll get mushy.  Heat water
for orzo.  As 
 orzo cooks, stir beans into the soup & heat for 15 minutes.  To serve, ladle
soup into the bowls, 
 stirring orzo into each bowl.  Top with cheese.
 
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 Serving Ideas : Homemade bread with roasted garlic; salad
 
 NOTES : If you add the orzo into the soup pot, it absorbs too much water and
won't remain al 
 dente.
 
 
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