Subject: Minestrone
From: "Joy Boss" <[email-masked]>
Date: Sat, 18 Sep 1999 13:02:48 -0500
Newsgroups: rec.food.recipes

MINESTRONE

1 Tbsp. olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1/2 medium head cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 can (28 oz.) whole tomatoes, undrained
1 can (15-16 oz.) garbanzo beans, rinsed and drained
1 can (15-16 oz.) kidney beans, rinsed and drained
1 package (10 oz.) spinach, thawed and squeezed to drain
4 cups chicken broth
46 oz. tomato juice
1 cup dry white wine
1 Tbsp. dried basil leaves
1/2 tsp. oregano
1/4 tsp. pepper
2 cups uncooked pasta (small shells, chili mac)
grated Parmesan cheese, if desired

Heat oil in Dutch oven over medium heat.  Cook garlic and onion in oil about
2 minutes, stirring occasionally, until onion is tender.  Stir in remaining
ingredients except cheese, breaking up tomatoes.  Heat to boiling; reduce
heat.  Cover and simmer 1/2-hour.  Add pasta and cook an additional
1/2-hour.  Serve with Parmesan.

12 servings

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