Powter minestrone soup
10 servings
Ingredients
| Quantity | 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 |
Directions
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