Garden Minestrone

Name: Garden Minestrone
Ingredients: 1 medium onion, chopped; 2 cloves garlic, minced; 2 Tbsp. oil; 8 c. vegetable stock; 1 lb. can kidney beans; 6 c. fresh or frozen vegetables (such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans, peas and corn); 1/2 tsp. each: dry basil, oregano and rosemary; 1 (6 oz.) can tomato paste; 1/3 c. whole wheat macaroni; 2 c. shredded cabbage, spinach or chard; salt and pepper to taste

11 ingredients

6 steps

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. oil
8 c. vegetable stock
1 lb. can kidney beans
6 c. fresh or frozen vegetables (such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans, peas and corn)
1/2 tsp. each: dry basil, oregano and rosemary
1 (6 oz.) can tomato paste
1/3 c. whole wheat macaroni
2 c. shredded cabbage, spinach or chard
salt and pepper to taste

Directions

1

In a 6-quart kettle, saute garlic and onion until soft.
2

Add stock, beans and their liquid, vegetables, basil, oregano and rosemary; bring to simmering.
3

Reduce heat; cover and cook for 30 minutes.
4

Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.
5

Add cabbage and cook, covered, about 5 more minutes.
6

Season with salt and pepper and serve.