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Minestrone Soup

1 small clove garlic peeled
1 medium onion quartered
3 sprigs parsley
1/4 cup olive oil or vegetable oil
6 cups water
2 tablespoons instant beef bouillon granules
2 medium potatoes peeled and quartered
2 cups (1/2 lb) green beans cut in 1 inch slices
4 medium tomatoes peeled and quartered
2 medium stalks celery, each cut crosswise in thirds
2 medium carrots peeled, halved crosswise
1 can (15 to 20 oz) kidney beans undrained
1/2 cup elbow or other macaroni

Position knife blade in dry bowl, drop garlic in chute with processor
running. Then add onion and parsley. Pulse to chop finely. In an
8 quart pot, heat olive oil over medium heat. Add onion garlic
mixture and saute until soft. Add water and bouillon. Position
knife blade in bowl - add potatoes, pulse to chop coarsely. Add to
soup. Repeat with green beans, then tomatoes. Position disk in
bowl with slicing side up - slice celery and carrots - add to soup.
Cover soup and simmer over medium heat for 45 minutes. Add beans
and macaroni - boil until macaroni is tender.


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