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Minestrone Recipe

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

Contributor:  
Contributor:  
Sandy Daly

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive or vegetable oil
1 1/2 cup chopped, peeled onion
1 teaspoon minced, peeled garlic
4 cup water
1 cup sliced, peeled carrots
1 cup sliced celery
1 (28 oz) can plum tomatoes
3 (3 inch) pieces Parmesan cheese rind (optional)
1 1/2 teaspoon salt
1/8 teaspoon ground pepper
1 cup diced fresh green beans
1/2 cup uncooked elbow macaroni
1 1/2 cup sliced zucchini
3 cup shredded fresh spinach leaves
1 (20 oz). can cannellini, navy or other white beans (undrained)
1 1/2 cup fresh grated Parmesan cheese

Directions:
Directions:
In a heavy, 4 to 6 quart pot heat oil over moderate heat. Stir in onion and garlic and cook about 5 minutes, stirring occasionally, until soft. Add water, carrots, celery, tomatoes, cheese rinds, salt and pepper and bring to a boil over moderately high heat. Reduce heat to low, cover pot and simmer 40 minutes. (Soup now may be removed from heat and left for an hour or refrigerated until another day.) Add green beans and macaroni to simmering soup; when simmering, cover and cook over moderately low heat for 10 minutes. Add zucchini, spinach, and white beans with their liquid. Cover and cook 15 to 20 minutes, until vegetables are just tender. Remove and discard cheese rinds. Serve grated Parmesan separately.

Number Of Servings:
Number Of Servings:
11 cups of soup
Personal Notes:
Personal Notes:
If you buy fresh Parmesan, try this old Italian trick: Simmer a few pieces of the rind in the soup--they impart a wonderful flavor.

 

 

 

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