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Garden Fresh Minestrone
12 servings
3 leeks or 1 medium chopped onion
2 minced garlic
1 tablespoon olive oil, plus 2 Tbs broth
8 cups broth
16 oz. can red kidney beans, including liquid
6 cups frozen mixed vegetables, italian
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 cup canned tomato sauce
1/2 cup elbow macaroni
2 cups cabbage, shredded, or spinach, or chard
salt and pepper
freshly grated parmesan cheese, for garnish
Trim root ends and tough outer leaves from leeks, slit each leek
lengthwise, rinse between layers, then thinly slice.
In large pot, heat oil and broth on medium heat. Add leeks and
garlic, stirring occasionally for 5 minutes. Add stock, beans with
their liquid, vegetables, basil, oregano, and rosemary, bring to
simmering.
Reduce heat, cover and cook for 30 minutes.
Stir in tomato paste, and macaroni and continue simmering for 15
minutes or until macaroni is tender. Add cabbage and cook, covered,
until it wilts. Season with salt and pepper.
Pass the parmesan at the table.
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Minestrone 02