"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Coons
Added: Monday, October 13, 2008


3 T. olive oil
3 cloves garlic, chopped
2 onions, chopped
2 C. chopped celery
5 carrots, sliced
2 C. chicken broth
2 C. water
4 C. tomato sauce
1/2 C. red wine (optional)
1 C. canned kidney beans, drained
1 (15 oz. ) can green beans
2 C. baby spinach, rinsed
3 zucchinis, quartered and sliced
1 T. chopped fresh oregano
2 T. chopped fresh basil
Salt & pepper to taste
1/2 C. seashell pasta
2 T. grated Parmesan cheese for topping
1 T. olive oil

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt & pepper. Simmer for 30-40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 Tb. cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle with Parmesan cheese on top.

Preparation Time:
Preparation Time:
35 minutes/Cook time 50 minutes




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