"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Myers
Added: Wednesday, January 16, 2008


1 cup carrots cut in julienne strips
1 cup cut celery
1 cup sliced zucchini or yellow summer squash
2/3 cup chopped onion
15 oz can cannellini, great norther, or red kidney beans rinsed and drained
4 cups chicken broth
1 cup water
2/3 cup pasta (macaroni, shells, etc)
1 can (14 oz) diced canned tomatoes////////

herb mixture:
2 tsp dried basil
1/4 tsp crushed rosemary
2 minced garlic cloves
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil

Spray 4-quart pot with non-stick spray. Add carrots, celery, zucchini, and onions and cook for 10 minutes. Stir in beans, broth, and water. Bring to boiling; reduce heat. Simmer for 15 minutes.

Stir in pasta. Cook for 5-7 inutes more or until pasta is tender. Add tomatoes and prepared herb mixture. Heat through.




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