Tuscan minestrone

Yield: 10 servings

Measure Ingredient
3 Slices thin bacon; diced
1 tablespoon Olive or salad oil
1 large Onion; peeled, diced
2 Leeks; white parts only, cleaned, scraped
2 Cloves garlic; crushed
1 large Carrot; scraped, diced
2 cups Green cabbage; shredded
2 Zucchini; about 1/2 lb each, washed, stemmed and sliced
1 can (1 lb) white or kidney beans drained
1 cup Small pasta or spaghetti; broken up
½ cup Grated Parmesan cheese

Combine bacon, oil, onion, leeks, and garlic in a large kettle. Cook over low heat 5 minutes. Add carrot and cabbage; saute 5 minutes.

Add zucchini, tomatoes, potatoes, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 25 minutes. Add beans and pasta and cook 15 minutes longer, until pasta is just tender and vegetables are cooked. Serve in large soup bowls sprinkled with cheese. Serves 10 to 12.

from The Complete International One-Dish Meal Cookbook Submitted By TIFFANY HALL-GRAHAM On 07-09-94 (0910) Submitted By GAIL SHIPP On 05-30-95

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