Name: Minestrone
Ingredients: 2 ts Olive oil; 1 md Yellow onion; chopped; 2 Cloves garlic; minced; 2 md Carrots, peeled, halved lengthwise; and sliced thin; 1 md All-purpose potato, peeled and cut; into 1/2" cubes; 1 md Yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes; 1 tb Dried basil; crumbled; 1 ts Dried oregano; crumbled; 2 lg Bay leaves; 1 lg (28 ounces) crushed low-sodium tomatoes; with juice; 6 c Chicken or vegetable stock; 1/4 lb Green beans trimmed and cut; into 1" pieces; 4 oz Tiny shells or tubettini; 1 cn Great Northern white beans; drained and rinsed; Grated Parmesan cheese, if desired; 3 tb Minced parsley

Jesus’ burden for the lost multitude resulted in His instruction to pray that the Lord would send laborers into the harvest field (Matthew 9:38). In His deep burden for the unsaved He commanded prayer for the saints instead of the sinner. Likewise, the apostle Paul requested prayer for both the opportunity to witness (Colossians 4:3) and the courage to present the gospel (Ephesians 6:19-20). To pray for our lost friends is a naturally loving instinct, but it is God’s Word that guides us how to do so. It instructs us to pray that the Lord would send someone into their lives who would have the opportunity and the freedom to clearly present the gospel.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Italian	Cooking liv, Italian, Soups & ste	1	Servings

INGREDIENTS

2	ts	Olive oil
1	md	Yellow onion; chopped
2		Cloves garlic; minced
2	md	Carrots, peeled, halved lengthwise; and sliced thin
1	md	All-purpose potato, peeled and cut; into 1/2" cubes
1	md	Yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes
1	tb	Dried basil; crumbled
1	ts	Dried oregano; crumbled
2	lg	Bay leaves
1	lg	(28 ounces) crushed low-sodium tomatoes; with juice
6	c	Chicken or vegetable stock
1/4	lb	Green beans trimmed and cut; into 1" pieces
4	oz	Tiny shells or tubettini
1	cn	Great Northern white beans; drained and rinsed
		Grated Parmesan cheese, if desired
3	tb	Minced parsley

INSTRUCTIONS

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add
the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic
and cook for 1 minute. Raise the heat to modera
te and add the carrots, potato, squash, basil, oregano, and bay leaves.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and stock and bring to a boil; adjust the heat so that the
mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the
green beans, cover, and cook until the beans are ten
der but still crisp--about 10 minutes. Remove the bay leaves.
Add the pasta and cook until tender. Add additional water, if necessary.
Add the white beans. Cook 3 to 5 minutes longer, until heated through.
Ladle into soup bowls and sprinkle with the cheese and
parsley.
Yield: 8 serving
Recipe By     : COOKING LIVE SHOW #CL8740
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 14:58:57 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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