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Minestrone Alla Genovese Recipe

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This recipe for Minestrone Alla Genovese, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

William & Sarah Stachel -Boynton Beach, FL
Added: Friday, September 4, 2009


1 tsp Olive Oil
1-2 garlic glove minced
1 medium onion thinly sliced
1 small zucchini sliced 1/2 Cup
1 Large potato, peeled and diced 1 Cup
1 medium carrot thinly sliced 1/2 Cup
1/4 lb green snap beans cut 1/2 in pieces 1 cup
3 cups chicken broth
1 cup peeled and seeded ripe tomatoes plum or undrained canned chopped
2 tbs parsley chopped finely
1 tsp fresh basil or 1/4 crushed dried
black pepper to taste
1 cup cooked Great Northern Connelline Beans
1/4 Cup small dry pasta

*optional 1 1/2 Cup small head cabbage shredded

Combine oil, garlic and 2 green onions, plus onion and saute stirring once or until onions are slightly tender. Stir in potato and carrots. Stir in zucchini, green beans and cabbage. Stir in broth, tomatoes, parsley and basil. Simmer until vegetables are tender. Cooke pasta in another pot, rinse and add to soup. Adjust broth and tomatoes to balance with amount of vegetables added.
*optional mushroom and broccoli. Soup freezes well.




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