Olive Garden's Minestrone Soup

Recipe Ingredients

1 cup	110g / 3.9oz	Finely-minced celery
1 cup	62g / 2.2oz	Finely-minced onion
1 cup	110g / 3.9oz	Finely-minced carrot
1/4 cup	49g / 1.7oz	Butter
1/2 cup	80g / 2.8oz	Garbanzo beans
1/2 cup	80g / 2.8oz	Kidney beans
1/2 cup	118ml	Whole dried peas
1/2 cup	80g / 2.8oz	White pea beans
3/4 cup	82g / 2.9oz	Sliced carrots
3/4 cup	46g / 1.6oz	Coarsely chopped onion
3/4 cup	82g / 2.9oz	Sliced celery
3/4 cup	109g / 3.8oz	Chopped bell pepper
1/2 cup	80g / 2.8oz	Rice or barley
1 cup	237ml	Shell macaroni
2 tablespoons	30ml	Minced parsley
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Basil
2 teaspoons	10ml	Soy sauce
		Freshly-ground black pepper - to taste
		Grated Parmesan cheese

Recipe Instructions

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos -- they will take the longest) about 2 to 2 1/2 hours.

Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

This recipe yields ?? servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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