| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Soups, Soups & ste, Vegetarian |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Carrot; diced |
| 1 |
lg |
Celery stalk; thinly sliced |
| 1 |
md |
Onion; diced |
| 1 |
sm |
Garlic clove; cut in half |
| 1/4 |
lb |
Green beans; 1 inch pieces |
| 1 |
md |
Zucchini; sliced |
| 1 |
cn |
(8-8.5 Oz) tomatoes |
| 2 |
|
Cubes beef bouillon cubes |
| 1/4 |
c |
Elbow macaroni |
| 1/2 |
|
Bag (10 Oz) spinach; coarsely shredded |
| 1 |
cn |
(15-19 Oz) cannellini beans (white kidney beans); drained |
| 1 |
cn |
(8-10.5 Oz) red kidney beans; drained |
| 6 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano leaves |
| 3 |
c |
Cabbage; shredded |
INSTRUCTIONS
In 4 quart saucepan over medium high heat in hot olive oil, cook carrot,
celery, onion, garlic and green beans until lightly browned (about 15
minutes). Discard garlic.
Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and
bouillon; over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low; cover and simmer 25 minutes or until vegetables are
tender.
Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until
macaroni is very tender and soup is slightly thickened.
Can be spinkled with Parmesan cheese when serving.
Recipe By : Good Houskeeping All American Cookbook
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 05:36:24 -0600
From: Pat Asher <asher@mcs.com>
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