Minestrone (modified from a WW recipe)
4 Cup low sodium chicken broth
3 Cup water
2 Cup shredded green cabbage
1 good size onion Chopped
1 carrot sliced diagonally
2 celery stalks sliced diagonally
4 Cup good quality stewed tomatoes ( I use a quart of my home canned)
2 Tsp Italian seasoning (use oregano usually)
1 Tsp kosher salt ( I found it needed a bit more)
1/4 Tsp ground pepper (ditto)
1 Cup green beans cut in 1 inch pieces
1 medium zucchini sliced in half lengthwise and then sliced
1-2 cups small pasta shells
14 Oz can of white kidney beans or chickpeas drained and rinsed

In large pot combine broth, water, cabbage, onions, carrots,celery,green beans,tomatoes, Italian seasoning, salt and pepper. Bring to the boil and then simmer, covered, for 20 minutes.

Stir in the zucchini, beans and pasta cook, another 10-15 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Minestrone Soup

===============
Very Rich Beef Broth, preferrably homemade, but canned will work

olive oil
garlic
onions
celery
carrots
green beans
spinach
zucchini
canned tomatoes
parlsey
basil
oregano
Chick Peas
Kidney Beans
small pasta
Homemade pesto
Parmesan Cheese

(optional)

I like to add some broccoli and cauliflower to my minestrone soup as well.
. Make Beef broth or use canned

saute onions, celery, carrots in olive oil, add garlic and add beef
broth and canned tomatoes and parsley. Season with basil and salt and
pepper. Simmer for 30 minutes and then add green beans, zucchini and
simmer for another 20 minutes.( if using broccoli or cauliflower add
now as well) Add kidney beans and chickpeas and spinach.

Cook the pasta separately.

To serve ladle soup into bowls, add some of the cooked pasta and a
dollop of pesto and sprinkle with fresh Parmesan cheese.

Becky

* Exported from MasterCook *

Jamie's Minestrone

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 cloves garlic -- chopped
2 onions -- chopped
2 cups chopped celery
5 carrots -- sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans -- drained
1 can green beans -- (15 ounce) rinsed
2 cups baby spinach
3 zucchinis -- quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese -- for topping
1 tablespoon olive oil

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Source:
"www.allrecipes.com"
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NOTES : Made 9-17-07 Added 1 pound of Italian sausage, only used 3 carrots and 2 zucchini, and added a can of diced tomatoes in sauce. Used two cans of broth instead of water. Cooked cheese tortellini separately to add in bowls.

This one had pink beans and orzo in it. I had leftover orzo from dinner the other night, that had been sauced with a lemon, parsley and anchovy sauce. I had some scraps of beef leftover from trimming beef for jerky, so those went in too though sometimes I make it meatless. If I've any leftover spaghetti meat sauce, that will work it's way in as the meat sometimes.