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Minestrone Soup
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  • 4 Tbsp (60 ml) margarine
  • 3/4 cup (175 ml) chopped onion
  • 1/2 cup (125 ml) chopped celery
  • 1/2 cup (125 ml) chopped carrots
  • 20 oz (560 grm). can cannelli (or other white) beans, rinsed and drained
  • 1 can (32 oz (896 grm).)chicken stock
  • 1 cup (225 ml) sliced zuccini
  • 1 cup (225 ml) canned tomato
  • 1 Tbsp (15 ml) tomato paste
  • 1-1/2 cups (350 ml) diced potato
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) chopped parsley
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) sweet basil
  • 1/2 cup (125 ml) elbow macaroni
  • 1/2 cup (125 ml) parmesan cheese
  • Melt margarine in deep pot.
  • Add onion,celery, carrot and sautee for a few minutes.
  • Add remaining ingredients (except paste and cheese); bring to a boil.
  • Reduce heat and simmer for one hour.
  • Add tomato paste and cheese, simmer 30 minutes longer.
An old Italian lady gave me this recipe a very long time ago. If you would like to add shredded cabbage the amount would be 1/2 cup.

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