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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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