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Soup's on! Publisher: The Book Publishing Company © 1997 by Barb Bloomfield ISBN: 1570670471

Reprinted with permission from the publisher, The Book Publishing Company.

Minestrone (p. 20)

My high school home-economics class created this recipe. They nixed the traditional combination of zucchini, corn, and peas, but feel free to use your available choice of vegetables. The Salsa-Corn Muffins (page 106) are good with this soup.

Ingredients

• 5 cups water
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 medium green pepper, chopped
• 2 cups finely chopped cabbage
• 2 carrots, chopped
• 2 medium potatoes, chopped
• 1 tsp garlic powder
• 1 tsp basil
• 1 tsp oregano
• 1/2 cup chopped fresh parsley
  
• 2 cups cooked macaroni (if you don't have this already cooked, add it with the first batch of ingredients after the soup has been cooking for 5 minutes.)
• 1 1/2 cups cooked pinto or navy beans
• 1 (15-oz) can tomato sauce

Directions

In a large pot, bring the water, celery, onion, green pepper, cabbage, carrots, potatoes, garlic, basil, oregano, and parsley to a boil. Simmer for 15 minutes.

Add the noodles, beans, and tomato sauce to the soup, and cook for 5 more minutes.

Turn off the heat and serve. This is good with nutritional yeast as a garnish.

Nutritional Information

Per 2 cups: Calories: 277, Protein: 9 gm, Fat: 0 gm, Carbohydrates: 57 gm.