Powter minestrone soup

Yield: 10 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Onion; thinly sliced
6 cloves Garlic; minced
1 cup Carrots; diced
1 cup Celery; diced
2 mediums Zucchini; diced
3 cups Cabbage; shredded
2 teaspoons Oregano
1½ tablespoon Basil
2 teaspoons Salt; or to taste
½ teaspoon Black pepper; or to taste
6 cups Vegetable broth
28 ounces Can tomatoes with juice
1½ cup Canned cannelini or great northern beans, rinsed and drained
2 cups Water
1 cup Elbow noodles; or ditalini pasta

Heat oil in a large pot over med heat. Add onion and garlic, and saute until soft. Add carrots and cerely and cook for 5 mins.

Add zucchini, stir well, and cook 2-3 mins.

Add cabbage and cook 5 mins more.

Add oregano, basil, salt, and pepper. Cook 2 more mins. Add broth and tomatoes, lower heat, and cook for 2 to 2½ hours, uncovered.

Add canned beans and water. Continue cooking for 15-20 mins.

Cook elbows or ditalini in boiling salted water for 8-10 mins, or until done. Add drained pasta to soup and stir well. Serve.

10% cals from fat

From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-25-95

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