"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Haroon


3/4 cup chopped onion
3 Tablespoons butter or margarine
2 cans (15 oz.) Veg-All (or frozen)
2 cans chicken broth
1 can cannelini beans with liquid
1 can (14 oz.) chopped tomatoes
1/2 to 1 pkg. frozen chopped spinach
1 Tablespoon tomato paste
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

1/3 cup uncooked ancini di pepe pasta (pastina, orzo, tubbetini)
1 small can chick peas
1/4 cup Parmesan or Romano cheese

Saute onions in butter. Add all ingredients up to pasta. Cook covered for 1 to 1-1/2 hours stirring frequently as this sticks.

Blend 1/3 of the mixture and return to blend (or just use hand blender for a minute or 2 in pot).

Add macaroni and chick peas

Personal Notes:
Personal Notes:
This soup is easy to make and delicious. I usually just use whatever frozen veggies I have and canned miscellaneous beans. As long as the spices are there, it tastes great!




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