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Minestrone Soup

Ingredients


1 & 1/2 cups sliced celery 

1 large potato, cubed

1 cup shredded cabbage 

1 cup sliced carrots

1/2 cup chopped onion 

1 & 1/2 cups cubed zucchini

10 oz. package chopped frozen spinach 

2 cloves garlic, minced

15 oz. can tomatoes, chopped 

1 T. olive oil

2 14-oz. cans ready-to-eat beef broth 

1/2 cup small shell macaroni

1/2 tsp. oregano, rosemary or basil 

2 14-oz. cans water

2 cans kidney beans, drained 

1/2 tsp. pepper

1/2 cup green pepper, chopped

Minestrone Soup

Directions

1. Sauté celery, cabbage, onion, garlic and green pepper in olive oil.

2. Combine sautéed vegetables and all remaining ingredients into large (6 quart) stockpot. Bring to boil, reduce to simmer, and cook until macaroni and vegetables are tender.

3. Makes 15-1 cup servings. Garnish with freshly grated Parmesan cheese, if desired

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