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
2 Tbsp. minced parsley
1/2 c. grated Parmesan cheese
4 c. raw vegetables (combine
your choice: carrots,
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.
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