Vegetable Minestrone

Name: Vegetable Minestrone
Ingredients: 1/2 c. chopped onion; 1/2 c. chopped celery; 1 small clove garlic, minced; 1 Tbsp. olive oil; 2 c. water; 1 can (16 oz.) tomatoes; 1 medium potato (1 c.), peeled and cubed; 1 bay leaf; 1 tsp. crushed basil; 1/2 tsp. salt; 1/8 tsp. ground sage; 1/8 tsp. pepper; 1 can (8 1/2 oz.) lima beans, drained; 1 can (8 1/2 oz.) whole kernel corn, drained; 1 1/2 c. whole wheat noodles, medium size; grated Parmesan cheese

16 ingredients

8 steps

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1 small clove garlic, minced
1 Tbsp. olive oil
2 c. water
1 can (16 oz.) tomatoes
1 medium potato (1 c.), peeled and cubed
1 bay leaf
1 tsp. crushed basil
1/2 tsp. salt
1/8 tsp. ground sage
1/8 tsp. pepper
1 can (8 1/2 oz.) lima beans, drained
1 can (8 1/2 oz.) whole kernel corn, drained
1 1/2 c. whole wheat noodles, medium size
grated Parmesan cheese

Directions

1

In a Dutch oven, cook the onion, the celery and the garlic in the olive oil until tender but not brown.
2

Stir in the water, undrained tomatoes, cubed potato, bay leaf, basil, salt, sage and pepper.
3

Bring to boiling; stir in noodles.
4

Reduce heat.
5

Simmer, covered, about 10 minutes or until noodles are al dente.
6

Remove bay leaf.
7

Serve with Parmesan cheese.
8

Makes 8 servings.