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Title: Contest-Winning Easy Minestrone
Categories: Vegetables, Poultry, Herbs, Pasta, Cheese
Yield: 11 Servings
2 lg Carrots; diced
2 Celery ribs; chopped
1 md Onion; chopped
1 tb Olive oil
1 tb Butter
2 cl Garlic; minced
20 oz (2 cans) chicken broth
16 oz (2 xans) tomato sauce
16 oz Can kidney beans; rinsed,
- drained
15 oz Can chickpeas; rinsed,
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 1/2 c Shredded cabbage
1 tb Dried basil
1 1/2 ts Dried parsley flakes
1 ts Dried oregano
1/2 ts Pepper
1 c Uncooked whole wheat elbow
- macaroni
11 ts Grated Parmesan cheese
In a large saucepan, saute the carrots, celery and onion
in oil and butter until tender. Add garlic; cook 1
minute longer.
Stir in the broth, tomato sauce, beans, chickpeas,
tomatoes, cabbage, basil, parsley, oregano and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add macaroni; cook, uncovered, 6-8 minutes or
until macaroni and vegetables are tender.
Ladle soup into bowls. Sprinkle with cheese.
Lauren Brennan, Hood River, Oregon
Makes 11 servings (2-3/4 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Is bacon salty because pigs sweat a lot?
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