Minestrone - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Onions, coarsely chopped |
| 2 | Cloves garlic, finely chopped | |
| 4 | cups | Vegetable broth |
| 2 | cups | Water |
| ½ | cup | Uncooked macaroni or other small pasta, such as ditalini |
| 2 | Stalks celery, sliced | |
| 1 | Carrot, thinly sliced | |
| ½ | cup | Broccoli flowerets |
| 1 | medium | Zucchini, thinly sliced |
| 1 | teaspoon | Dried rosemary, crumbled |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground black pepper |
| 1 | can | (28-oz) crushed tomatoes |
| ½ | cup | Fresh or frozen green peas |
| ¼ | pounds | Cabbage, coarsely chopped |
Directions
1. In 5-quart saucepot, heat oil over medium heat. Add onions and garlic and saute until onions are lightly browned.
2. Stir remaining ingredients, except for tomatoes, peas, and cabbage, into onion mixture. Heat to boiling over high heat, then reduce heat to low and simmer 10 minutes or until macaroni is just tender.
3. Stir tomatoes, peas, and cabbage into soup and simmer an additional 5 minutes or until cabbage is tender.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>