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Minestone Soup Recipe

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

Rosalind Ubersax
Added: Saturday, June 24, 2006


1/2 e. olive oil
I clove garlic, minced
2 c. chopped onion
1 c. chopped celery
4. T. chopped parsley
1 c. Hunts tomato paste
1 - 10 1/2 oz o can beef broth, undiluted (1 c. vegetable liquid may be substituted)
9 c. water
1 c. coarsely chopped cabbage
2 carrots, thinly sliced
2 t. salt
1/4 t. pepper
1/8 t. sage
1 - I lb o can kidney beans
1 zucchini, thinly sliced
1 c. frozen green beans or peas
1 c. elbow macaroni
grated Parmesan cheese

1. Sauté garlic, onion and celery in oil until soft.
2. Add the parsley, tomato paste, beef broth, water, cabbage, carrots, salt, pepper, and sage. Mix well; bring to boil.
3. Lower heat; cover and simmer slowly 1 hour.
4. Add remaining ingredients except cheese. Cook 10 - 15 minutes more or until macaroni is tender.
5. (If you plan to freeze soup, cook macaroni separately and add to soup when served.)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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