minestrone soup
 
serving size: 4 
categories: soups 
 
1 cup  finely minced celery
1 cup  finely minced onion
1 cup  finely minced carrot
3 quart  water
1/4 cup  butter
1/2 cup  garbanzo beans
1/2 cup  kidney beans
1/2 cup  whole dried peas
1/2 cup  white pea beans
3/4 cup  sliced carrots
3/4 cup  coarsely chopped onion
3/4 cup  sliced celery
3/4 cup  chopped bell pepper
1/2 cup  rice or barley
1 cup  shell macaroni
2 Tbsp  minced parsley
1 tsp  oregano
1 tsp  basil
2 tsp  soy sauce
  pepper to taste
  parmesan cheese
 
slowly saute finely minced onion, celery and carrot in butter until very 
brown. add peas and beans and about 3 quarts of water. cook slowly until 
beans are almost done (check garbanzos - they will take the longest) about 
2 to 2 1/2 hours. add the remaining vegetables, rice and spices and more 
water if necessary and cook another hour. about 20 minutes before serving 
time add the macaroni and more water if needed. ladle into bowls and 
sprinkle with parmesan cheese. serve with crusty garlic bread. 
 
from: "duckie " <jmstwn1607@earthlink. 
 
per serving (excluding unknown items): 301 calories; 14g fat (39.2% 
calories from fat); 12g protein; 36g carbohydrate; 13g dietary fiber; 31mg 
cholesterol; 366mg sodium. exchanges: 2 grain(starch); 1/2 lean meat; 1 
vegetable; 2 1/2 fat. 
 
 
 
 
 
(ID: 74765) Mirror: rec.food.recipes: Sun, Feb 20, 2005


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