Date: Tue, 18 Feb 1997 11:14:35 -0800
From: John Wallace (jwallace@lava.net)
I cooked this the other night and we really enjoyed it:
Minestrone
1 medium onion, chopped, or 1-1/2 cups frozen chopped onions
2 garlic cloves, minced or pressed
1 can fat-free, sodium-reduced vegetable stock or broth (14-1/2 oz)
1/4 cup dry white wine
1 can dark red kidney beans, undrained (15 oz)
1 can chopped tomatoes (14-1/2 oz), undrained
1 can Italian green beans(8 oz), drained
1 cup shredded cabbage or coleslaw mix
1 teaspoon chili powder
3/4 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/2 cup dry spaghetti (2 oz), broken into 1-inch pieces
1/2 cup nonfat Parmesan cheese
Combine onion and garlic and cook, covered, over low heat 10 minutes
or until onion is translucent, adding a little water if necessary to
prevent scorching. Add all remaining ingredients, except spaghetti
and cheese, and bring to a boil. Add spaghetti and cook 12 minutes.
Add cheese and stir until cheese is melted. Makes 7 cups
( I added a cup of fresh, chopped mushrooms and a cup of chopped
zucchini to the recipe and I think it made for a heartier soup )
kwlacto lacto