*  Exported from  MasterCook II  *
 
                          Louann’s Minestrone Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans                            Main Dish
                 Pasta                            Soups
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Medium        Onion -- chopped
    3      Cloves        Garlic -- minced
      1/4  Cup           Dry Sherry
    4      Cups          Vegetable Stock
   28      Ounce Can     Roma Tomatoes -- undrained, chopped
   15      Ounce Can     Kidney Beans -- drained and rinsed
    1 1/2  Tablespoons   Tomato Paste -- or more to taste
    2      Medium        Zucchini -- cut in small pieces
      1/2  Pound         Green Beans -- (fresh) sliced
    1      Teaspoon      Salt
    1      Splash        Tabasco Sauce -- or to taste
      1/2  Teaspoon      Fresh Ground Black Pepper
    2      Teaspoons     Dried Basil
    2      Teaspoons     Dried Oregano
      1/2  Cup           Macaroni -- small shell
 
 In a large pot, saut‚ the onion and garlic in the sherry until the
 onion is translucent, adding more sherry if needed. Add everything
 else, and bring it to a boil over medium-high heat. Reduce
 heat, cover, and simmer for 30 minutes, stirring occasionally.
 
 Adapted by Ron Lunde, from:
 A newspaper clipping from The Oregonian
 
 My only modifications to this recipe were to add the garlic, and
 change the chicken stock into vegetable stock.
 
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