Marks Kick-Butt Minestrone Soup

Marks Kick-Butt Minestrone Soup Ingredients

2 Stalks celery	1 c Corn*
2 tb Fresh chopped Italian	1 c Small red beans*
1 cn (12 oz.) V8 juice	1 c Small white beans*
1 cn Crushed tomatoes	1 c Garbanzos*
6 c Chicken stock	1 Coarsely chopped green
3 c Beef stock	2 Coarsely chopped onions
1 c Dry white wine	5 Cloves garlic, finely minced
3 Carrots, 1/4 inch slice	2 tb Lightly salted butter
2 md Idaho potatoes, 1/2 inch	Salt and fresh ground pepper
1 Chopped leek (white plus 1	1 ts Dried oregano
5 Chopped plum tomatoes	1 ts Dried basil
2 c Finely sliced cabbage	Crushed red pepper to taste
1 Green squash, 1/4 inch slice	1 qt Cooked pasta (small shells
1 Yellow squash, 1/4 inch	Grated Parmesan or Romano
2 c Italian green beans*

Instructions for Marks Kick-Butt Minestrone Soup

*Canned or frozen may be substituted Preparation: 1. Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green pepper & carrot. simmer covered for 10 or 15 minutes to wilt vegetables. 2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally. 3. Add red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour. 4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done (do not overcook, it will continue to soften in the soup). Drain pasta thoroughly and add to soup. Serve with Italian bread and garnish with grated cheese and chopped parsley. Posted to FOODWINE Digest 22 Jan 97 by =Mark on Jan 22, 1997.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beans	Beef	Butter
Cabbage	Carrot	Celery	Chicken Stock
Corn	Garlic	Ground Pepper	Leek
Onion	Oregano	Parmesan	Pasta
Potato	Squash	Tomato	White Wine

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