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

Why is it that you harbor strife, bad temper, dissention, schism, and quarreling? Do we not have one God, one Christ, one Spirit of grace which was poured out on us?... Your schism has led many astray; it has made many despair; it has made many doubt; and it has distressed us all. Yet it goes on!... It is disgraceful, exceedingly disgraceful, and unworthy of your Christian upbringing, to have it reported that because of one or two individuals the solid and ancient Corinthian church is in revolt against its presbyters… The result is that the Lord's name is being blasphemed because of your stupidity, and you are exposing yourselves to danger.

Clement

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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