Minestrone

Course : Soups
Serves: 6
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Ingredients:

1 tablespoon fresh parsley -- chopped
1/4 cup olive oil
2 teaspoons dried basil leaf
1 medium onion -- sliced
1 teaspoon dried oregano leaf
2 cloves garlic -- minced
1 teaspoon salt
2 medium carrots -- sliced
1/4 teaspoon pepper
2 medium celery stalks -- sliced
30 ounces cannellini beans
1 medium leek -- sliced
28 ounces italian plum tomatoes drained
2 cups cabbage -- shredded
1 quart chicken broth -or-
1/2 cup uncooked elbow or small-
2 cans regular strength -- (14-1/2 oz)
1 package shell macaroni
1 can chicken broth
1 Cup fresh paresan cheese -- grated
 

Preparation / Directions:

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup) servings.


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