Minnestrone Soup Recipe
Another Hearty soup recipe from Jean Hill.
SERVES
10
INGREDIENTS
1 bag dried navy beans
20 peppercorns
1 cup chopped celery w/leaves
1 cup finely chopped onions
2 TBS minced garlic
1/2 cup olive oil
2-1/2 cup canned tomatoes
2 cans tomato paste
1/4 cup chopped parsley
4 cans chicken broth
2 cups shredded cabbage
1 zucchini, thinly sliced
1 cup cut macaroni
1 tbs salt
grated parmesan cheese
DIRECTIONS
1. Soak beans and peppercorns in 8 cups water overnight.
2. Bring to a boil in the same water.
3. Reduce heat and simmer 1 hour until beans are tender.
4. Meanwhile, saute celery, onions and garlic in olive oil until slightly brown.
5. Combine beans, tomatoes, paste and parsley in large pot.
6. Add 2 cans of chicken broth.
7. Bring to a boil, reduce heat and simmer 1 hour.
8. Add remainder of chicken broth.
9. Add cabbage, zucchini and macaroni and simmer for 15 minutes, stirring every 10 minutes.
10. Serve with parmesan