Louann's minestrone soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- chopped |
| 3 | Cloves Garlic -- minced | |
| ¼ | cup | Dry Sherry |
| 4 | cups | Vegetable Stock |
| 28 | ounces | Can Roma Tomatoes-undrained, chopped |
| 15 | ounces | Can Kidney Beans-drained and rinsed |
| 1½ | tablespoon | Tomato Paste -- or more to |
| Taste | ||
| 2 | mediums | Zucchini -- cut in small |
| Pieces | ||
| ½ | pounds | Green Beans -- (fresh) |
| Sliced | ||
| 1 | teaspoon | Salt |
| 1 | Splash Tabasco Sauce-or to taste | |
| ½ | teaspoon | Fresh Ground Black Pepper |
| 2 | teaspoons | Dried Basil |
| 2 | teaspoons | Dried Oregano |
| ½ | cup | Macaroni -- small shell |
Directions
In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock.
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