Minestronebeans, vegetables Mary Wilson (BWVB02B) 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 2 can (15-oz) Cannellini beans or 1 Leek; sliced dark-red kidney beans 1 can (28 oz) Italian plum drained tomatoes 2 cup Cabbage; shredded 1 quart Chicken broth -OR- 1/2 cup Uncooked elbow or small- 2 can (14-1/2 oz) regular strength shell macaroni chicken broth Fresh Paresan cheese; grated 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. |
