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Minestrone Recipe

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This recipe for Minestrone, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, October 27, 2005


1 small chuck roast
1 c. dry pink or kidney beans
1 head green cabbage,chopped
2 onions
4 tbsp. Knor beef boullion
1 can tomato sauce
1 can stewed tomatoes
1 container frozen pesto sauce
1 c. frozen peas
1 can green beans
1 small flower broccoli
1 c. chopped carrots
3 potatoes, cubed
2 c. macaroni
salt & pepper
Italian seasoning


In a large pot, cover the meat with water and add the beans and cabbage. Cook for 1 1/2 hours. Take the meat out and shread; put it back into the pot with the water and beans. Add everything else except the macaroni. Cook for about another 1 1/2 hrs. Bring to a boil and add the macaroni. Boil gently for 20 minutes. Serve.

Personal Notes:
Personal Notes:
When I make this, I usually start from left over pot roast instead of the meat and water. If you start from the same, just put in the pot everything that you have left from the potroast. The liquid, meat, potatoes and vegetables. Just add enough water for the beans and begin the process. This makes a really good base to start from.




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