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Meatless Minestrone Recipe

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

Sue McPhee


1 tsp. salt
¼ - ½ tsp. black pepper
1 TBSP. dried parsley flakes
1½ tsp. garlic powder
2 TBSP. dried basil
1 or 2 TBSP. of olive (or other good vegetable) oil
1 medium chopped onion
2 medium-sized (10” X 2”) zucchini, cubed (small cubes work best)
1 yellow summer squash, cubed as above
3 celery stalks, chopped
2 large carrots, chopped into ¼” thick “rounds”
2 large red bliss potatoes, cubed and par-boiled
8 oz. (or more, if you wish) red kidney beans (canned, cooked)
One 14.5 ounce can Italian-style stewed tomatoes
One 26 ounce can (or jar or homemade) of your favorite spaghetti sauce
2 cups cooked pasta (small shells work best; you could use elbows, whole wheat or otherwise; I sometimes use small brown rice pasta shells, which is best for the gluten-free diet)

In large (4-quart) pan, sauté carrots in small amount of oil. Half-way to tender, add chopped onion and celery. Continue to sauté to tender. Add zucchini and summer squash. Cook until all vegetables are tender. Add cooked/drained potatoes. Sauté all together for one minute. Add spaghetti sauce, undrained canned tomatoes (cut smaller, if desired), red beans, pasta, salt, pepper, parsley, garlic powder and basil. Add water to fill pan to desired amount. Stir and simmer to blend flavors (10 – 20 minutes). You can serve immediately or (my preferred method) prepare in advance and let sit for several hours in refrigerator before re-heating to serve. Even better the next day. The flavors meld beautifully and you will receive many compliments.




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