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Minestrone Soup Recipe

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

Cindy Calder Rose
Added: Monday, July 18, 2005


1 c. chopped onion
1/2 c. chopped carrot
1/2 c. sliced celery
2 14 1/2 oz. cans chicken broth
1 16 oz. can chopped tomatoes, undrained
1 c. shredded cabbage
3/4 c. tomato juice
1 tsp. dried basil
1/4 tsp. garlic powder
1 15 oz. can cannellini (white kidney) or great northern beans, rinsed and drained
1 medium zucchini, sliced
1/2 of a 9 oz. bag Italian-style green beans
2 oz. spaghetti, broken in half
1 c. shredded cooked chicken (optional)
2 T. parmesan cheese (to garnish)

Cook onion, carrot and celery in a small amount of water in a dutch oven until tender. Drain. Add broth, tomatoes, cabbage, tomato juice, basil and garlic powder. Bring to a boil then reduce heat to low, cover and let simmer 20 minutes. Stir in cannellini, zucchini, green beans and spaghetti. Return to boiling then reduce heat and simmer 10 to 15 minutes, or until vegetables and pasta are tender. Stir in shredded chicken if using. Ladle into bowls and garnish with parmesan cheese.




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