"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Vegetable Soup (Minestrone) Recipe

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This recipe for Italian Vegetable Soup (Minestrone), by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Skarbek
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C water
1/2 C dried Great Northern or Navy beans
4 C chicken broth (I use Swanson's fat-free)
2 Roma tomatoes, chopped
2 medium carrots, sliced
1 stalk celery, sliced
1 medium onion, chopped
1 clove garlic, minced
1/2 C elbow macaroni, uncooked
1 Tbsp. parsley, snipped
1 tsp. salt
1/2 tsp. dried basil
1/8 tsp. black pepper
1 large bay leaf
4 oz. (3/4 cup) green beans, cut in 1" pieces
2 small zucchini, cut into 1 " slices
grated Parmesan cheese

Directions:
Directions:
Heat water and dried beans to boil in Dutch oven; boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Add more boiling water to cover beans if necessary. Heat to boiling again, reduce heat to simmer. Cook beans until tender (1 to 1 1/2 hrs.).
Do not boil beans as they will burst.
Next add chicken broth, tomatoes, carrots, onion, celery, garlic, macaroni, parsley, salt, basil, pepper and bay leaf to beans. Heat to boiling, then reduce to simmer. Cover and simmer 15 mins. Add green beans and zucchini. Heat to boiling again and then reduce to simmer. Simmer until vegetables are tender (10 to 15 mins.). Remove bay leaf. Serve topped with cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
You can short cut this recipe by using canned Great Northern or Navy beans. Just rinse and drain beans before adding other ingredients. You can also cook macaroni separately to keep the broth clear.

 

 

 

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