Wendy's minestrone soup

Yield: 8 Servings

Measure Ingredient
1 cup Dry beans
2 quarts Chichen or vegetable stock
2 \N Cloves (large) garlic; mined
1 large Bay leaf
2 tablespoons Olive oil
1 large Onion; coarsely chopped
2 \N Stalks celery; coarsely chopped
1 cup Water
1 cup Diced zucchini
2 cups Peeled and coarsely chopped tomatoes
1 cup Diced zucchini
1 cup Sliced green beans
2 cups Coarsely chopped cabbage or Swiss chard
2 tablespoons Freshly chopped oregano
¾ cup Uncooked small macaroni
\N \N Salt and pepper to taste
\N \N Pesto sauce
\N \N Grated parmesan cheese


From: Regina Baker <natalie@...> Date: Sat, 17 Aug 1996 20:35:48 +0000 (Shepher's Garden Seeds)

Place beans in a large pot and cover with water. Soak at least 2 hours or overnight. Drain beans, add stock, garlic, and bay leaf and bring to a boil. Reduce heat and simmer covered until beans are almost tender, about 45 minutes. While beans are cooking, heat oil in a medium skillet; add onion, garlic, celery, and carrots, saute for 5 to7 minutes until softened.

Rinse out skillet with 1 cup water and add to soup along with tomatoes and simmer together for 20 minutes. Add zucchini, green beans, cabbage or chard, and oregano and simmer 15 minutes. Stir in macaroni and cook until pasta is tender, about 10 minutes. Remove bay leaf. Add salt and pepper to taste. Top each serving with a spoonful of pesto sauce and Parmesan.

From: Heirloom Ban Collection Recipe By: Renee Shepherd and Fran Raboff EAT-L Digest 16 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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