To-Die-For Minestrone

[Guest guest]

Okay, okay. I admit that I just made up that name for it. It is really just

regular minestrone, but guys! It's SO GOOD! I thought I'd hate it, but I

couldn't eat enough of it. It was ridiculously addictive for me. Hmm.... now

I'm hungry. :-( :-)

 

~Emmy~

 

 

From " Cooking From the Cupboard " by Jeanne James

 

 

Minestrone

~~~~~~~~~~~~

 

Serving size: 7 1-cup servings.

 

 

Serve with focaccia bread.

 

1 medium onion, chopped

2 garlic cloves, minced

1 15-ounce can vegetable stock, or 2 cups fresh (I used veggie boullion)

1/4 cup dry white wine or white cooking wine

1/4 teaspoon black pepper

3/4 teaspoon dried rosemary, crushed

1 teaspoon chili powder

1 15-ounce can chopped tomatoes, undrained

1 15-ounce can dark red kidney beans, undrained

1 8-ounce can Italian green beans, drained

1 cup shredded cabbage

1/2 cup dry spaghetti, broken into 1-inch pieces

1/2 cup shredded Parmesan cheese

 

 

1) Combine onion and garlic and cook, covered, over low heat for 10 minutes

or until

the onion is translucent, adding a little water if necessary to prevent

scorching.

2) Add all remaining ingredients, except spaghetti and cheese, and bring to a

boil.

3) Add spaghetti and cook for 12 minutes.

4) Add cheese, and stir until cheese is melted.