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GARDEN VEGETABLE MINESTRONE SOUP 3 Tbsp. olive or vegetable oil 1/4 c. minced onion 1/3 c. chopped celery 1 tsp. rosemary 1/4 c. uncooked pasta (spaghetti rings or other small shapes) 2 Tbsp. minced parsley 1/2 c. grated Parmesan cheese 4 c. raw vegetables (combine your choice: carrots, cauliflower, broccoli, green beans, corn, cabbage, escarole or carrots) 1 (1 lb.) can tomatoes 2 (13 3/4 oz.) cans beef broth Heat oil in large saucepan. Saute onion and celery until soft, about 10 minutes. Stir in garlic and rosemary. Stir in vegetables and cook over medium heat and simmer 20 minutes. Add pasta. Cook 10 minutes more or until tender. Combine parsley and cheese in small bowl. Serve with minestrone. Makes 6 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |