-=> On 03-2797  23:46, Kield Bluhme <=-
 -=> spoke to Everybuddy about MINESTRONE <=-
  Here are two versions for you.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Minestrone
 Categories: Soup, Italian
      Yield: 4 serv
    1/2 c  Dried navy beans; or white
           Kidney beans, soaked
      1 tb Olive oil
      2 md Onions; chopped
      1 ts Parsley
      1 ts Basil
      2    Zucchini; chopped
      1 c  Hard white cabbage; chopped
      1 md Turnip; chopped
      2    Carrots; chopped
      2 md Potatoes; chopped
      3    Stalks celery; chopped
      4    Tomatoes
      1 tb Tomato paste
      2 c  Water
    1/2 c  Macaroni
           ;Salt and pepper to taste
    1/2 c  Parmesan; grated
      2 cl Garlic; crushed
  Drain beans and rinse. Boil fast 5-10 mins, then turn down the heat
  and simmer gently for 50-60 mins.
  Heat the oil in a very large saucepan and saute the onion and
  garlic. Add the herbs and continue to saute.
  Add the prepared veggies to the saucepan and stir over a medium
  heat for about 5 minutes. Peel tomatoes .  Chop
  tomatoes finely, removing the larger seeds.  Add the tomatoes and
  the tomato paste to the vegetable mix and cover with all the water.
  Put a lid on the pan and simmer slowly for 45-60 mins, until
  veggies are tender.
  Add the macaroni and the cooked beans to the soup, with a little
  extra water if necessary, and cook another 15 mins, stirring well.
  Season with salt and pepper.
  Ladle into soup bowls and sprinkle with parmesan.
  Good source of vitamin A, B group, C, and potassium. Linda
  McCartney's Cookbook
  From: Barb Harkins                    Date: 01-28-95
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Minestrone Toscano  (Tuscan Vegetable Soup)
 Categories: Italian, Soup, Vegetable
      Yield: 6 servings
      2 c  Dried white (haricot) beans;
           -soaked overnight
    1/2 c  Olive oil
      2 cl Garlic; finely chopped
      1 sm Onion; thinly sliced
      2    Stalks celery; diced
      1    Carrot; diced
      2    Sprigs rosemary; finely
           -chopped
    1/2 c  Bacon; finely chopped
           -optional
      5 ts Tomato paste
    1/2    Head Savoy cabbage; shredded
      2    To 3 leeks; chopped
      3    Zucchini; diced
           Finely chopped Basil to
           -taste
      2    Sprigs parsley; finely
           -chopped
      1    Clove
           Salt and pepper
    2/3 c  Rice or noodles, or pieces
           -of toasted bread
  :    Cook the beans in their soaking water for about 2 hours, or until
  tender. Drain, reserving the liquid, and put about half of them
  through a fine sieve (or blender). Put aside. Heat the oil in a large
  pan and gently saute the garlic, onion, celery, carrot, rosemary and
  bacon until they begin to brown. Dilute the tomato paste with a
  little warm water, stir it into the pan, then add the cabbage, leeks,
  zucchini (courgettes), basil, parsley, and clove, as well as the
  pureed and whole beans, and their cooking water. Add a little extra
  hot water if needed. Check seasoning. Cook slowly for 30 minutes.
  :    If using rice or noodles, add them to the broth at this point and
  cook until tender. Otherwise, serve the thick soup poured over slices
  of toast, adding a little extra olive oil.
  From _Italian Regional Cooking_  by Ada Boni
  Crescent Books, 1989   ISBN 0-517-69349-6
  From: Jeff Pruett                     Date: 05-06
  Cooking
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... Shipwrecked on Hesperus in Maryland. 12:20:31 31 Mar 97
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