Minestrone Soup

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* Exported from MasterCook *

 

Minestrone Soup

 

Recipe By : The McDougall Program, John and Mary McDougall, page 191

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry kidney beans

soaked overnight in water -- to cover

1/2 teaspoon crushed garlic

1 yellow onion -- chopped

2 quarts water

1 stalk celery -- sliced

1 scrubbed and sliced carrot

1 scrubbed white potato -- chopped

1 cup fresh or frozen green beans

(sliced into 1-inch pieces)

8 ounces canned low-sodium tomato sauce

2 tablespoons parsley flakes

OR 1/4 cup chopped fresh parsley

1/4 teaspoon celery seed

1/2 teaspoon dried marjoram

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/4 teaspoon ground black pepper

1 zucchini -- chopped

1 cup shredded cabbage

1/2 cup uncooked egg-free whole wheat elbow

macaroni

 

SERVINGS: 6. PREPARATION TIME: 20 MINUTES (PLUS OVERNIGHT SOAKING

TIME). COOKING TIME: 2 1/2 HOURS

 

Drain the soaked beans, then place with the garlic, onion, and water in a

soup pot and cook for 1 hour to make a rich stock. Then add the celery,

carrot, potato, and green beans, plus the tomato sauce and all the

seasonings. After 30 minutes, add the zucchini. Cook another 30 minutes

and add the cabbage and elbow macaroni. Cook until tender, 20 minutes or so.

 

VARIATIONS: Add a15 ounce can low-sodium, water-packed garbanzo beans, a 10

ounce package frozen chopped spinach, and/or a 15-16 ounce can low- sodium

chopped tomatoes about 20 minutes before the end of the cooking time. Stir

well and heat thoroughly before serving.

 

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