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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable or Minestrone Soup Recipe

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This recipe for Vegetable or Minestrone Soup is from The campo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 28 oz. can Kitchen Ready Tomatoes
1 - 47 oz. can Chicken or Vegetable Broth (College Inn)
2 cups Shredded Cabbage (steamed separately)
1 can Red Kidney Beans
1 cup elbow macaroni (partially cooked)
3 Tbs. margarine
1 - 10 oz. pkg frozen peas (thawed)
1 1/2 cups diced celery
1 1/2 cups carrots
1 1/2 cups chopped onions
1 Tbs. chopped parsley
black pepper (to taste)
Directions:
Directions:
In hot margarine cook peas, celery, onions and carrots about 15 minutes. Add tomatoes and chicken broth. Cook about 10 minutes. Add beans, cook about 15 minutes. Add cabbage and macaroni right before serving. If needed add small can of broth or some water if broth is to thick.
Personal Notes:
Personal Notes:
Note: All of the ingredients are approximate measures. They can be increased or decreased according to taste. This soup makes a lot so invite family or friends.

 

 

 

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