Italian minestrone

Yield: 8 Servings

Measure Ingredient
1 cup Dried navy beans
4 tablespoons Olive oil
1 cup Onion; coarsely chopped
1 \N Clove garlic; minced
10 cups Chicken broth
2 tablespoons Tomato paste
1½ cup Cabbage; shredded
4 mediums Tomatoes with green chilis; peeled and chopped
1 tablespoon Fresh oregano; chopped ==OR== 1/2 teaspoon dried oregano, crumbled
1 bunch Fresh basil leaves; chopped ==OR== 1/2 teaspoon dried basil, crumbled
\N \N Salt; to taste
\N \N Freshly ground black pepper; to taste
2 \N Carrots; thinly sliced
1 cup Broken vermicelli; uncooked
2 smalls Zucchini; thinly sliced
½ cup Parmesan cheese; fresh grated

Put navy beans in a bowl, cover with boiling water & allow to rest for 1 hour. Drain beans. Heat olive oil in an 8 to 10 quart pan. Add onion & garlic & cook over moderate heat until golden. Add drained beans & broth, cover pan & simmer for about an hour, or until beans are tender. Add a few tablespoons of the hot broth to the tomato paste in a small bowl, stirring until the paste has dissolved, then add the mixture to the pot along with the cabbage, tomatoes, herbs, salt & pepper. Simmer for 15 minutes. Add the carrots & vermicelli & simmer another 15 minutes. Check the seasoning.

Adjust if you think it needs more of the herbs or S & P. Add zucchini & simmer for 5 minutes. Serve immediately & pass the Parmesan Please! NOTES : Nutritional Analysis per serving: 215 calories, 11 grams fat, 19 grams carbohydrates, 10 grams protein, 7 milligrams cholesterol, 844 milligrams sodium, 48 percent of calories from fat.

Recipe by: Good Old Food by Irena Chalmers, Barron's, 1988 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998

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