Minestrone Soup I

Lots of fresh vegetables and elbow macaroni in a hearty chicken stock are the stars of this standard minestrone. The recipe calls for only minced garlic, dried parsley, and salt for seasoning -- great when you are using really fresh and flavorful produce

• Calories: 292 Calories

Ingredients

• 1 teaspoon salt
• 4 tablespoons margarine
• 2 tablespoons dried parsley
• ½ cup grated Parmesan cheese
• ¾ cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5 ounce) can stewed tomatoes
• ¼ cup chopped celery
• 1 (19 ounce) can cannellini beans
• ½ cup chopped carrots
• 1 ½ cups cubed potatoes
• ½ cup shredded cabbage
• 1 quart chicken broth
• ½ cup elbow macaroni

Recipe Instructions

Step 1

Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

Step 2

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

Step 3

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.