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Publisher: The Book Publishing Company © 1997 by Barb Bloomfield ISBN: 1570670471 |
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Reprinted with permission from the publisher, The Book Publishing Company.
Minestrone (p. 20)
My high school home-economics class created this recipe. They nixed the traditional combination of zucchini, corn, and peas, but feel free to use your available choice of vegetables. The Salsa-Corn Muffins (page 106) are good with this soup.
Ingredients
- 5 cups water
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 medium green pepper, chopped
- 2 cups finely chopped cabbage
- 2 carrots, chopped
- 2 medium potatoes, chopped
- 1 tsp garlic powder
- 1 tsp basil
- 1 tsp oregano
- 1/2 cup chopped fresh parsley
- 2 cups cooked macaroni (if you don't have this already cooked, add it with the first batch of ingredients after the soup has been cooking for 5 minutes.)
- 1 1/2 cups cooked pinto or navy beans
- 1 (15-oz) can tomato sauce
Directions
In a large pot, bring the water, celery, onion, green pepper, cabbage, carrots, potatoes, garlic, basil, oregano, and parsley to a boil. Simmer for 15 minutes.
Add the noodles, beans, and tomato sauce to the soup, and cook for 5 more minutes.
Turn off the heat and serve. This is good with nutritional yeast as a garnish.
Nutritional Information
Per 2 cups: Calories: 277, Protein: 9 gm, Fat: 0 gm,
Carbohydrates: 57 gm.