Minestrone *** (tdjr42a)

Yield: 8 Servings

Measure Ingredient
1 cup White beans; dried soaked
5 tablespoons Olive oil
5 cups Garlic; minced
1 each Onion; minced
2 eaches Leeks; white part sliced
2 eaches Carrot; sliced
½ each Sm Cabbage; shredded
2 eaches Potato; diced
1 pounds Tomato; sliced
1 each Sm Tomato paste
6 cups Water
¼ teaspoon Celery seed
1 each Bay leaf
1 teaspoon Oregano
½ teaspoon Thyme
1 x Sea salt; to taste
1 x Pepper; to taste
1 teaspoon Basil
1 each Zucchini; sliced thin
¾ cup Green beans; trimmed and cu
¼ cup Peas
4 ounces Spaghetti; broken
4 tablespoons Parsley; chopped
1 cup Parmesan cheese; fresh grat

In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.

Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.

Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan.

This freezes well. From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 FROM: D PILEGGI (TDJR42A)

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