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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for MINESTRONE SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1- lb. Italian sausage
1 tsp. granulated garlic
1 cup onion, diced finely
1 small carrot, diced finely
1-14½ oz. can Italian diced tomatoes
1-15½ oz. can dark kidney beans
1-8 oz. can tomato sauce
¼ tsp. black pepper
4 cups chicken broth
4 cups beef broth
4 cups shredded cabbage
½ cup elbow macaroni, uncooked
4 T. Parmesan cheese

In 5 quart saucepan, break sausage into small pieces and brown on medium heat. Do not drain. Add garlic and onions and saute about 3 minutes. Add rest of ingredients except macaroni and Parmesan cheese. Bring to a boil on medium heat. Add macaroni and reduce heat to med-low and simmer for 20 minutes. Turn off heat. Add cheese and stir until melted. Serve with garlic bread. Makes about 8 servings.

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