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Name: Marks Kick-Butt Minestrone Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Stalks celery; 3 c Beef stock; 1 ts Dried Oregano; 1 c Small red beans*; 1 c Small white beans*; red pepper, dry Crushed, to taste; 1 qt pasta Cooked, (small shells); 1 Green squash 1/4 inch slice; 1 c Corn*; 5 plum tomatoes Chopped; 1 c Dry white wine; 3 Carrots 1/4 inch slice; 2 c Italian green beans*; 1 ts Dried basil; 1 leek Chopped, (white); 2 tb Fresh Italian chopped; 6 c Chicken Stock; 2 c cabbage Finely sliced; 1 Yellow squash 1/4 inch; 5 Cloves garlic finely minced; 2 md Idaho potatoes 1/2 inch slice; 1 cn Crushed tomatoes; 1 12-oz can V8 juice; 2 onions Coarsely chopped; 2 tb Lightly salted butter; 1 green Coarsely chopped; 1 c Garbanzos*; Salt and fresh ground pepper; Parmesan Grated or Romano

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INGREDIENTS

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

Servings

INSTRUCTIONS

*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.

NOTES

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Marks Kick-Butt Minestrone Soup

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

*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 <mstevens@EXIT109.COM> on Jan  22, 1997.

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Nutrition

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Serving Size: 1 Serving (10249g)
Recipe Makes: 1

Calories: 4737
Calories from Fat: 666 (14%)

Amt Per Serving		% DV

	Total Fat 74g	99 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 26.2g
	Polyunsanturated Fat 16.4g
Cholesterol 197.8mg		61 %
Sodium 11741.3mg		405 %
Potassium 22458.7mg		591 %
Total Carbohydrate 780g		229 %
	Dietary Fiber 126.5g	506 %
	Sugars, other 653.5g
Protein 266.7g		381 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4737

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