"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Kel's Marvelous Minestrone Recipe

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This recipe for Kel's Marvelous Minestrone, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 tablespoons extra virgin olive oil
1 cup sweet onions, diced small
1 cup carrots, diced
1 cup fresh green beans, cut into bite-sized pieces
1 cup zucchini, diced small
5 garlic cloves, minced
1 can (35 ounces) whole plum tomatoes
32 ounces vegetable broth
2 teaspoons dried oregano
2 teaspoons Italian seasoning
Sea salt, to taste
Fresh ground pepper, to taste
2 cans (15 ounces ea.) red kidney beans, rinsed and drained
2 cans (15 ounces ea.) white cannellini beans, rinsed and drained
Hot water
3/4 cup dry pasta, such as elbows or shells
Parmesan cheese for garnish (optional)

Heat olive oil in a large skillet. Sauté onion, carrots, green beans, zucchini and garlic over medium heat for several minutes, until onions start to become translucent.

Place tomatoes and their juices in a large pot and break them apart by squishing them with clean hands.

Add the sautéed vegetables, broth, oregano, Italian seasoning, salt and pepper to the pot. Stir in the drained beans. Add enough hot water so the veggies and beans are covered. Simmer for 20 minutes or so.

Add the pasta and simmer for 20 minutes, until the pasta is cooked.

Garnish with grated parmesan cheese.




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