Minestrone
two 14 1/2 ounce cans of chicken broth or beef broth
one 14 1/2 ounce can of tomatoes, cut up
1 cup of chopped onion
1 cup of shredded cabbage
3/4 cup of tomato juice
1/2 cup of chopped carrot
1/2 cup of sliced celery
1 tablespoon of snipped fresh basil or 1 teaspoon of dried basil, crushed
1/4 teaspoon of garlic powder
one 15 ounce can of white kidney (cannellini) beans or great northern beans, rinsed and drained
1 medium zucchini, sliced 1/4 inch thick ( 1 cup)
1/2 of a 9 ounce package of frozen Italian style green beans
2 ounces of packaged dried spaghetti or linguine, broken ( about 1/2 cup)
2 tablespoons of shaved or finely shredded Parmesan cheese
In a Dutch oven combine broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil and garlic powder. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in white kidney or great northern beans, zucchini, green beans, and pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or till vegetables and pasta are tender.
Ladle into soup bowls. Sprinkle each serving with Parmesan cheese. Makes 4 servings |
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