"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Holmquist
Added: Monday, November 3, 2008


1/4 C Olive Oil
1 1/3 C coarsely chopped Onion
6 oz Tomato Paste
1 T chopped fresh Parsley
1 C sliced Carrots, fresh or frozen
4 3/4 C shredded Cabbage
1 can (1 lb.) Tomatoes, cut up
1 1/2 C Frozen Peas
1 1/2 C fresh Green Beans
dash Hot Sauce
2 C uncooked, broken Whole Wheat Spaghetti
1 clove Garlic, minced or 1/8 tsp Garlic Powder
1 1/2 C coarsely chopped Celery and leaves
1 C canned Red Kidney Beans, drained and rinsed
11 C Water

Heat oil in a 4-quart saucepan. Add garlic, onion, and celery and sauté 5 minutes. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer 2-3 minutes only.

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