Minestrone Soup

Name: Minestrone Soup
Ingredients: 3 medium size leeks, or 1 medium size onion, chopped; 2 cloves garlic, minced or pressed; 3 Tbsp. olive oil or salad oil; 8 c. vegetable stock or cubes; 1 can (1 lb.) kidney beans; 6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas; 1/2 tsp. dry basil; 1/2 tsp. dry oregano leaves; 1/2 tsp. dry rosemary; 1/4 c. tomato paste; 1/2 c. elbow macaroni; 2 c. shredded cabbage, spinach or chard; salt and pepper; 1/2 c. grated Parmesan cheese

14 ingredients

9 steps

Ingredients

3 medium size leeks, or 1 medium size onion, chopped
2 cloves garlic, minced or pressed
3 Tbsp. olive oil or salad oil
8 c. vegetable stock or cubes
1 can (1 lb.) kidney beans
6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas
1/2 tsp. dry basil
1/2 tsp. dry oregano leaves
1/2 tsp. dry rosemary
1/4 c. tomato paste
1/2 c. elbow macaroni
2 c. shredded cabbage, spinach or chard
salt and pepper
1/2 c. grated Parmesan cheese

Directions

1

Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
2

In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
3

Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering.
4

Reduce heat; cover and cook for 30 minutes.
5

Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender.
6

Add cabbage and cook, covered, just until it wilts (about 5 minutes).
7

Season to taste with salt and pepper.
8

Pass parrue sauce at the table.
9

Makes eight 2-cup servings.