"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Vegetable Minestrone Soup Recipe

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This recipe for Vegetable Minestrone Soup, by , is from The Free Christian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Rigel


c. dry white beans, soaked in water overnight
4 T. butter
1 c. zucchini sliced
1 c. carrots, chopped
1 c. frozen peas
1 c. potato diced
⅓ c. celery, chopped (save tops)
c. onion, chopped
2 (15 oz.) cans chopped tomatoes with liquid (I like to use Italian but can use plain)
2 qts. (6 c.) chicken broth
1 bay leaf
2 parsley sprigs (tied together with celery tops) I just throw in untied
1 tsp salt
c. rice
tsp. oregano
4 c. water

Melt butter in large soup pot. Add peas, zucchini, carrots, potatoes, celery & onions. Cook until soft. Add tomatoes, broth, bay leaf, parsley, oregano, water, salt & pepper. Bring to boil reduce heat. Simmer. Partially cover for 25 minutes. Add rice & beans. Cook 15 - 20 minutes longer or until rice is tender. Can add more salt & pepper if needed. Best if set overnight, but good also same day. Serve with a little grated Parmesan cheese. Can add cooked chicken if you want.




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