Minestrone Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Navy beans
1		Chicken broth - (10 oz)
1		Water
2		Carrots - chopped (medium)
1/2		Cabbage head - shredded (small)
1		Potato - diced (medium)
1 1/2 tablespoons	22ml	Olive oil
1		Celery stalk - chopped
1		Zucchini - sliced
2		Garlic cloves - minced
1		Freshly-ground black pepper
1		Salt
1/2 teaspoon	2.5ml	Basil leaves
1/4 teaspoon	1.3ml	Bouquet garni
2 tablespoons	30ml	Chopped parsley
1		Tomato sauce - (8 oz)
1/2 cup	118ml	Noodles

Recipe Instructions

In an 8-quart kettle add navy beans to chicken broth and water. Cover and cook together for 1 hour. Add carrots, cabbage, potatoes and tomatoes. Cook another 30 minutes.

Saute onions in oil until clear. Add celery, zucchini, garlic, pepper, salt, basil and bouquet garni. Continue to saute until tender.

Add to beans and vegetable mixture. Add parsley and tomato sauce. Cook 20 minutes. More water may be added for desired thickness. Add noodles and cook for 10 additional minutes. If you are going to freeze this soup do not add the noodles before freezing.

This recipe yields 14 cups.

Nutritional Analysis Per 1-cup Serving: 81 calories; 13.4 grams carbohydrate; 2 grams total fat.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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