Minestrone 2 Recipe

Minestrone 2 Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
1 large: Onion, finely chopped
-pepper,
2 each: Cloves garlic, pressed or
cup small elbow macaroni,
-minced,
1: -16 oz. can kidney beans,
2 medium: Carrots, scraped and cut
-ujdrained,
-into " rounds,
8 ounce: Fresh spinach, stems and
1: -14 oz. can ready-cut,
-large veins removed and,
-tomatoes, undrained
-cut into,
2 cup: Vegetable broth, (or chicken
Thin strips,
-broth),
cup packed chopped fresh,
tsp. dried oregano,
-parsley,
-crushed,
Freshly grated Parmesan,
tsp. dried marjoram,
-cheese,
-crushed,
1 each: Combine the onion, garlic,
tsp. dried basil, crushed
-and carrots in a large pot,
tsp. freshly ground black,
-or soup kettle,

Directions:

and cook, covered, over low ehat until the onion is soft and
translucent, 10-15 minutes. Stir occasionally and add a little water
or broth if necessary, to prevent scorching. 2. Add the tomatoes plus
their juice, the stock, oregano, marjoram, basil and pepper and bring
to a boil over medium-high heat. Add the macaroni and cook until the
macaroni is tender, about 10 minutes. Add the beans and the liquid
from the can, the spinach and parsley and cook until heated through,
about 5 more minutes. Serve freshly grated Parmesan cheese on the
side to sprinkle on the top if desired. Makes about 7 cups From the
book: "Cook It Light" By Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95


Source from luhu.jp