Name: Minestrone Soup
Ingredients: 2 qt Your favorite vlf stock; x Water; 5 Stalks celery, destrung,; Chopped fine; 2 Carrots, chopped fine; 1 cn Canneloni beans (white; Beans); 1 bn Scallions, cleaned and; Chopped; 4 dr Extra virgin olive oil, (or; Sub pam); 4 Cloves garlic, chopped fine; 2 c Fresh spinach, cleaned and; Chopped; 1 bn Fresh parsley or cilantro -; Whichever you like better; 1 Leaf fresh sage (Don't put; More!)

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Oct., Fatfree	1	Servings

INGREDIENTS

2	qt	Your favorite vlf stock
	x	Water
5		Stalks celery, destrung,
		Chopped fine
2		Carrots, chopped fine
1	cn	Canneloni beans (white
		Beans)
1	bn	Scallions, cleaned and
		Chopped
4	dr	Extra virgin olive oil, (or
		Sub pam)
4		Cloves garlic, chopped fine
2	c	Fresh spinach, cleaned and
		Chopped
1	bn	Fresh parsley or cilantro –
		Whichever you like better
1		Leaf fresh sage (Don't put
		More!)

INSTRUCTIONS

Pour stock into very large soup pot.  Add choped celery, carrots and can of
beans (rinsed).  Bring to rolling boil.
In a skillet, add drops of oil and saute garlic, scallions and spinach. Add
boiling stock as necessary to soften everything.
Dump contents of skillet into stock pot.  Cook for 25 minutes. (Liquid will
be reduced.  Taste - it it's gotten too concentrated, dilute with water.)
Five minutes before serving, add chopped fresh parsley and 1 leaf of fresh
sage chopped.
Serve with oat bran rolls.
The spinach and parsley turn this a nice green color.
Posted by DBONGIORNI@a1.pbs.org to the Fatfree Digest [Volume 11 Issue 14],
Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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