Recipes

Minestrone Soup  

Victoria Larkin, Riverside

¼ c olive oil 2 t dried leaf basil

1 medium onion, sliced 1 t dried leaf oregano

2 garlic cloves, minced 1 t salt

2 carrots, sliced ¼ t pepper

2 celery stalks, sliced 2 (15 oz) cans cannellini beans

1 leek, sliced or dark red kidney beans, drained

1 (28 oz) can Italian plum tomatoes 2 c shredded cabbage

1 qt chicken broth (or 2 14 ½ oz cans) 1 medium zucchini, sliced

1 T chopped fresh parsley ½ c uncooked elbow or small-shell macaroni

Freshly grated Parmesan cheese

Heat olive oil in a 4-qt pot. Add onion, garlic, carrots, celery and leek. Sauté until onion is tender. Add tomatoes with liquid, breaking up tomatoes with a knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil: reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-c) servings.