| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Garden2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped green peppers |
| 3 |
|
Garlic cloves; minced |
| 3 |
tb |
Olive oil |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped zucchini |
| 1 |
tb |
Vegetable seasoning |
| 1 |
ds |
Cayenne pepper; or to taste |
| 1 |
ts |
Dried oregano |
| 2 |
ts |
Fresh basil |
|
|
(or 1 tspn dried basil) |
| 1 1/2 |
c |
Cooked white beans or garbanzo beans |
| 1/2 |
c |
Uncooked small pasta |
| 1 |
c |
Chopped tomatoes including juice; thawed if frozen |
| 4 |
c |
Water |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Parmesan cheese |
INSTRUCTIONS
In a large heavy pot, saute onions, green peppers and garlic in oil until
wilted. Add celery, carrots, zucchini, vegetable seasoning, cayenne,
oregano and basil. Mix well. Cover and let steam for 10 minutes. Add beans,
pasta, tomatoes and (if serving right away) water. Bring to a boil and
simmer until vegetables are just tender. At serving time, sprinkle with
parsley and Parmesan cheese.
Comments: Minestrone freezes very well. The soup can be prepared during the
gardening season and frozen, omitting water to save space. Or assemble it
from frozen ingredients during the winter. It can be frozen for nine
months.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 162
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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