Minestrone 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, finely chopped |
| 2 | eaches | Cloves garlic, pressed or minced |
| 2 | mediums | Carrots, scraped and cut into ¬\" rounds |
| 1-14« oz. can ready-cut tomatoes, undrained | ||
| 2 | cups | Vegetable broth (or chicken broth) |
| « tsp. dried oregano, crushed | ||
| « tsp. dried marjoram, crushed | ||
| « tsp. dried basil, crushed | ||
| ¬ tsp. freshly ground black pepper | ||
| « cup small elbow macaroni | ||
| 1-16 oz. can kidney beans, ujdrained | ||
| 8 | ounces | Fresh spinach, stems and large veins removed and cut into |
| Thin strips | ||
| ¬ cup packed chopped fresh parsley | ||
| Freshly grated Parmesan cheese | ||
| 1 | each | Combine the onion, garlic, and carrots in a large pot or soup kettle |
Directions
and cook, covered, over low ehat until the onion is soft and translucent, 10-15 minutes. Stir occasionally and add a little water or broth if necessary, to prevent scorching. 2. Add the tomatoes plus their juice, the stock, oregano, marjoram, basil and pepper and bring to a boil over medium-high heat. Add the macaroni and cook until the macaroni is tender, about 10 minutes. Add the beans and the liquid from the can, the spinach and parsley and cook until heated through, about 5 more minutes. Serve freshly grated Parmesan cheese on the side to sprinkle on the top if desired. Makes about 7 cups From the book: "Cook It Light" By Jeanne Jones AR/95 Submitted By APRIL ROCHE On 01-03-95