Name: Minestrone
Ingredients: 1 tb Olive Oil; 2 Onions; peeled & chopped; 6 Cloves Garlic; minced; 4 Carrots; cut in 2" pieces; 4 Celery Ribs; with leaves; 1 Cabbage; coarsely chopped; 12 c Water; 28 oz Tomatoes; Canned, in bite-sized pieces; 16 oz Garbanzo Beans; with juice; 16 oz Red Kidney Beans; with juice; 1/4 bn Parsley; 1 ts Thyme; 2 Bay Leaf; 1 ds Pepper; 1 c Macaroni; Small Elbow; 10 Leaves Swiss Chard; cut up

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Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains	Swiss	Healthy, Soup	16	Servings

INGREDIENTS

1	tb	Olive Oil
2		Onions; peeled & chopped
6		Cloves Garlic; minced
4		Carrots; cut in 2" pieces
4		Celery Ribs; with leaves
1		Cabbage; coarsely chopped
12	c	Water
28	oz	Tomatoes; Canned, in bite-sized pieces
16	oz	Garbanzo Beans; with juice
16	oz	Red Kidney Beans; with juice
1/4	bn	Parsley
1	ts	Thyme
2		Bay Leaf
1	ds	Pepper
1	c	Macaroni; Small Elbow
10		Leaves Swiss Chard; cut up

INSTRUCTIONS

Heat olive oil in large stockpot. Add onions and garlic. Saute 3 minutes,
stirring constantly. Add carrots and celery; cook over low heat for 10
minutes, until the onions are limp. Add cabbage, Swiss Chard, water,
tomatoes and beans. Bring to a boil, reduce the heat to a simmer and add
the spices. Cover and simmer for about 45 minutes. Add the macaroni and
cook uncovered 15 minutes. Remove the parsley and bay leaves and serve.
Recipe by: Harriet Roth's Cookbook
Posted to JEWISH-FOOD digest by [email protected] on Oct 16, 1998,
converted by MM_Buster v2.0l.

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