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Betty's Minestrone Soup Recipe

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

Carolyn Mahaffey
Added: Friday, February 1, 2008


1 cup chopped onion
1/2 cup chopped carrot
1/2 cup sliced celery
2 14oz cans chicken or beef broth
1 16 oz can tomatoes, cut up
1 cup shredded cabbage
3/4 cup tomato juice
1 tsp garlic powder
1 15 oz can cannelini or great northern beans, rinsed and drained.
1 medium zucchini, sliced 1/4" think
1/2 of a 9 oz pkg frozen italian style green beans
2 tbsp finely shredded parmesan cheese

Cook onion, carrots, and celery til tender, drain. Add broth, undrained tomatoes, cabbage, tomato juice, basil and garlic powder. Cover and cook 20 minutes. Stir in cannelini or beans, zuchini, green beans ans spaghetti. Cover and simmer for 10 minutes or until vegetables and pasta are tender. Pass parmesan cheese to sprinkle on top.




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