Minestrone
| Yield: | 8 Servings |
| Categories: | Soups, Vegetables |
| 2 | tb | Burgundy |
| 2 | c | Chopped onion |
| 5 | md | Clove garlic; minced |
| 1 1/2 | ts | Salt |
| 1 | Stalk celery; minced | |
| 1 | md | Carrot; diced |
| 1 | sm | Zucchini; diced, and/or 1 cup diced eggplant |
| 2 | ts | Oregano |
| Fresh black pepper; to taste | ||
| 1 | ts | Basil |
| 1 | md | Bell pepper; diced |
| 3 | c | Water; (up to 4) |
| 14 1/2 | oz | Canned tomato puree; (about 2 cups) |
| 1 | c | Cooked pea beans; chickpeas, or kidney beans , (up to 1 1/2 cups) |
| 1/2 | c | Dry pasta (any shape); (up to 1) |
| 1 | md | Ripe tomato; diced optional (1 to 2) |
| 1/2 | c | Fresh parsley; minced |
| Fatfree parmesan |
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