Name: Minestrone Soup
Ingredients: 2 qt Low sodium beef broth; 2 ts Dried basil; 1/2 ts Sage; 2 Cloves garlic, minced (up to 3); 1/4 c Burgundy wine; 1 c Kidney beans, cooked (low sodium if canned); 1 ts Oil; 4 sl Canadian bacon, finely chopped; 1 lg Onion, chopped; 1 Potato, finely chopped; 2/3 c Celery, finely chopped; 3 Tomatoes, peeled, seeded, chopped; 2 Carrots, chopped; 1 Zucchini, chopped; 1 c Fresh spinach, finely chopped; 1 c Pasta; 1/2 ts Salt and pepper to taste; 2 tb Fresh Parmesan cheese

As we are already positionally before God like Christ, our lives as we live them in God’s holy presence, progressively become more like Christ as well. Our entire lives if we have the Holy Spirit (2 Cor. 3:8), if we are with unveiled eyes reading His holy Word (2 Cor. 3:18), if we have been clothed with Christ’s holiness (2 Cor. 3:9), if we are living in God’s holy presence (2 Cor. 3:18), we continually will be conformed and transformed to His holiness (2 Cor. 3:18).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Canadian		10	Servings

INGREDIENTS

2	qt	Low sodium beef broth
2	ts	Dried basil
1/2	ts	Sage
2		Cloves garlic, minced (up to 3)
1/4	c	Burgundy wine
1	c	Kidney beans, cooked (low sodium if canned)
1	ts	Oil
4	sl	Canadian bacon, finely chopped
1	lg	Onion, chopped
1		Potato, finely chopped
2/3	c	Celery, finely chopped
3		Tomatoes, peeled, seeded, chopped
2		Carrots, chopped
1		Zucchini, chopped
1	c	Fresh spinach, finely chopped
1	c	Pasta
1/2	ts	Salt and pepper to taste
2	tb	Fresh Parmesan cheese

INSTRUCTIONS

Cookbbok author, Patti Lynch, was kind enough to contribute this recipe,
which appears in her wonderful cookbook titled "Gourmet Inspirations:The
Art of Healthy Cooking."
In a large stockpot, combine first six ingredients. Simmer over medium heat
while preparing other ingredients.
In a large skillet, heat oil over medium heat and saute bacon, onion,
potato, and celery for 5-7 minutes. Add this mixture to broth and continue
to simmer.
Approximately 15 minutes before serving soup, add remaining vegetables and
pasta. Simmer until vegetables are done, but crisp. Salt and pepper to
taste. Top individual servings with parsley and Parmesan.
NUTRITIONAL INFORMATION per serving 123 Calories; 2g Fat; 20gCarbohydrate;
4mg Cholesterol; 6g Protein; 233mg Sodium EXCHANGES: 1 starch/bread
exchange; 1 vegetable exchange
Posted to Recipe Page  3 November 96
Date: Sun, 03 Nov 1996 13:23:09 +0500
From: Gourmet Connection <capco@norwich.net>

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