MINESTRONE SOUP I

MINESTRONE SOUP I


4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots 1 (19-oz.) can cannellini beans
½ cup shredded cabbage
1 (14.5-oz.) can stewed tomatoes
1 tablespoon tomato paste
1-1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese


Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots, sauté’ for a few minutes.

Add beans, cabbage, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer approximately 1 hour until vegetables are barely tender.

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.


Yield: serves 6.