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MINESTRONE SOUP submitted by Sonna
Schupak
Ingredients:
1 cup dried white navy beans, soaked overnight in cold
water. Drain when ready to use.
2 - 10 3/4 oz. cans condensed chicken broth
1 1/2 lbs. cabbage, cored & sliced thin
1/2 lb. carrots, sliced in 1/4 inch rounds
2 medium potatoes, peeled and sliced 1/2 inch thick
1 lb. canned Italian tomatoes
1/2 lb. onions, cut in half and sliced thin
1/4 cup olive oil
1 stalk celery, sliced 1/8 inch on the diagonal
2 zucchini, sliced into 1/4 inch rounds
1 large tomato, peeled and cut into 1/2 inch cubes
1 clove garlic, crushed
1/4 cup parsley
1 cup broken, thin spaghetti (uncooked)
salt to taste
(optional: string beans, corn on the cob, or other fresh
vegetables)
Soak navy bean in cold water overnight.
Drain when ready to cook. Put broth in quart measuring
cup and add enough water to make one quart.
Pour over beans and add another 2 quarts
water and 2 tsp. salt. Bring to boil; simmer covered
one hour. Add sliced cabbage, sliced carrots, cubed
potatoes, and canned tomatoes to broth. Cover and cook
1/2 hour longer. Saute onions in olive oil about 5 minutes.
Add sliced celery, zucchini, fresh tomato, and garlic
to sauteed onion. Season with salt and pepper. Cook
slowly, uncovered, about 20 minutes. Stir ccasionally.
Add sauteed vegetables to bean mixture with parsley
and spaghetti. Cook uncovered, stirring occasionally,
30 minutes. If soup becomes too thick, add a cup of
bouillon soup. Taste for additional seasoning. Serve
with parmesan cheese or a spoonful of pesto.
