Thursday, Dec 20 2007

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Minestrone Soup

From Free Press Journal

Ingredients

2 cups homemade chicken broth
1/2 medium white onion, chopped
2 stalks celery, chopped
1 cloves garlic, chopped
1/2 spring onion, chopped, green stems removed
4 medium tomatoes, diced
1/2 teaspoon basil (tulsi)
1/4 teaspoon oregano
1/8 teaspoon black pepper
1-1/2 cups cabbage, shredded
1/2 medium zucchini, thinly sliced
1 carrots, grated
6 ounce can, or equivalent measure of boiled red kidney beans (rajma), with liquid
1-1/2 cups cooked macaroni

Method:

1. In a stock pot, heat stock just to boiling (do not boil);
2. Add onion, celery, garlic and leek.
3. Reduce heat to simmer; cook 2 hour.
4. Add tomatoes, basil, oregano and pepper; simmer 30 minutes.
5. Return stock just to boiling (do not boil).
6. Add cabbage, zucchini and carrots; reduce heat and simmer 20 minutes.
7. Add remaining ingredients and heat.

Makes: 7 cups

Note: This soup tastes even better on the second day.

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