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Italian Minestrone
Italian Minestrone
Ingredients
- 1 tablespoon fresh parsley, chopped
- 1/4 cup olive oil
- 2 teaspoon dried basil leaf
- 1 md onion, sliced
- 1 teaspoon dried oregano leaf
- 2 garlic cloves, minced
- 1 teaspoon salt
- 2 carrots, sliced
- 1/4 teaspoon pepper
- 2 celery stalks, sliced
- 1 leek, sliced
- 1 can (28 oz) italian plum
- drained
- tomatoes
- 2 cup cabbage, shredded
- 1 quart chicken broth -or-
- 2 can (14-1/2 oz) regular strength
- shell macaroni
- chicken broth
- fresh paresan cheese, grated
Method
- Heat olive oil in a 4-quart pot
- Add onion, garlic, carrots, celery and leek
- Saute until onion is tender
- Add tomatoes with liquid, breaking up tomatoes with knife and fork
- Stir in broth, parsley, basil, oregano, salt and pepper
- Bring mixture to a boil; reduce heat
- Cover and simmer 20 minutes
- Stir in beans and cabbage
- Simmer 10 minutes longer
- Stir in zucchini and macaroni
- Simmer, uncovered, 10 minutes
- Serve with Parmesan cheese
- Makes 6 (2-cup) servings
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Minestrone Soup:Puree the white beans. Put into a big stock pot (10 qt) with the cranberry beans. Saute the garlic, carrots, onions and celery until onions are just turning translucent. Continue Reading →