Minestrone Soup

Name: Minestrone Soup
Ingredients: 1/4 c. butter/margarine; 1 (10 oz.) pkg. frozen peas, thawed; 1 c. diced carrots; 1 c. diced celery; 1 c. diced onions; 1 Tbsp. chopped parsley; 1 tsp. basil; 1 (28 oz.) can Italian tomatoes; 3 (13 3/4 oz.) cans chicken broth; 1 c. shredded cabbage; 1/2 lb. sliced zucchini; 2 (16 oz.) cans kidney beans; 1/2 c. spaghetti in small pieces or elbow macaroni; grated Parmesan cheese

14 ingredients

5 steps

Ingredients

1/4 c. butter/margarine
1 (10 oz.) pkg. frozen peas, thawed
1 c. diced carrots
1 c. diced celery
1 c. diced onions
1 Tbsp. chopped parsley
1 tsp. basil
1 (28 oz.) can Italian tomatoes
3 (13 3/4 oz.) cans chicken broth
1 c. shredded cabbage
1/2 lb. sliced zucchini
2 (16 oz.) cans kidney beans
1/2 c. spaghetti in small pieces or elbow macaroni
grated Parmesan cheese

Directions

1

About 1 hour before serving:
2

In Dutch oven over medium heat, in hot butter/margarine, cook peas and next 5 ingredients; simmer 10 minutes.
3

Stir in next 6 ingredients; cook 20 minutes, or until macaroni is tender.
4

Salt to taste; serve with cheese.
5

Makes 15 cups or 8 servings.