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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joseph Phelps Winery
Added: Tuesday, February 24, 2009


1 oz bacon diced
2 T olive oil
2 1/4 c celery, diced
2 1/4 c carrots, diced
1 1/2 c green pepper, diced
1/2 c cabbage, shredded
2 garlic cloves, minced
1/2 lb tomatoes, skinned and seeded
1/2 gal Chicken stock
1/2 c chick peas and black-eyed peas, cooked
3 oz pasta cooked
Parmesan cheese to taste
1/2 c chick peas

Place the bacon in the oil to fry. Then add onions, celery, carrots, green peppers, cabbage, and garlic to the pan cooking until the onions are translucent. Add the tomatoes and stock. Simmer until the vegetables are tender, making sure not to overcook them. Add the chick peas, black-eyed peas and pasta, simmering until tender. Adjust the seasoning's to taste with salt and pepper. Garnish with Parmesan cheese just before serving.




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