Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 lb. 11 oz. can kidney beans; 1 tsp. salt; 1/2 c. chopped fresh parsley; 3 cloves garlic, pressed; 1/2 tsp. pepper; 3 to 4 zucchini, cubed small; 3 to 4 stalks celery, chopped; 2 to 3 small carrots, chopped; 6 to 8 leaves Swiss chard, chopped; 3 Tbsp. butter or margarine; 1 (12 oz.) can chopped tomatoes or whole tomatoes, chopped; 3 c. water, chicken or beef broth; 1/2 to 1 c. dry sherry; 1/4 to 1/2 c. shell uncooked pasta noodles (optional)

14 ingredients

8 steps

Ingredients

1 lb. 11 oz. can kidney beans
1 tsp. salt
1/2 c. chopped fresh parsley
3 cloves garlic, pressed
1/2 tsp. pepper
3 to 4 zucchini, cubed small
3 to 4 stalks celery, chopped
2 to 3 small carrots, chopped
6 to 8 leaves Swiss chard, chopped
3 Tbsp. butter or margarine
1 (12 oz.) can chopped tomatoes or whole tomatoes, chopped
3 c. water, chicken or beef broth
1/2 to 1 c. dry sherry
1/4 to 1/2 c. shell uncooked pasta noodles (optional)

Directions

1

Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole.
2

Add salt, garlic, pepper, oil and parsley, stirring well.
3

Then add all the vegetables, butter, tomatoes and water or broth.
4

Simmer 1 hour or more and then add sherry.
5

If desired, macaroni may be added at this time.
6

Simmer 15 to 20 minutes longer.
7

Sprinkle with freshly grated Parmesan cheese before serving.
8

If soup seems too thick, add more water.