Soup: Minestrone II
Source of Recipe
Cooks Wares
List of Ingredients
6 Tbs. butter (3/4 stick)
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 medium head green cabbage (about 11/2 lbs), coarsely sliced
1 16-oz. can chopped or diced tomatoes
8 cups water
1/3 cup long-grain rice or orzo
2 teaspoons salt
2 teaspoons Worcestershire
1/4 teaspoon oregano
1/4 teaspoon ground pepper, or to taste
4 medium potatoes (11/2 lbs), peeled and cut into bite-sized pieces
4 beef-flavor bouillon cubes or envelopes
2 large zucchinis, cut into bite-sized pieces
2 16-oz. cans red kidney beans, drained
1 10-oz. package frozen chopped spinach
1/2 cup grated parmesan or Romano cheese
Recipe
Over medium-high heat in an 8 quart stock pot, melt the butter and saut� carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 20 minutes, stirring frequently. Add tomatoes with their liquid and the next 9 ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with parmesan cheese.
Makes about 18 cups or 9 main-dish servings.
Total cooking time is approximately 1 1/2 hours; 285 calories per serving.
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