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Recipe of the Month

"Country Minestrone "



  • 4 tbs. olive oil
  • 1 large onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 large carrots, peeled and chopped
  • 4 large cloves garlic, peeled and crushed
  • cup chopped parsley, 2 zucchini, diced
  • small head green cabbage, chopped (about lbs.)
  • 1 (16 oz) can whole tomatoes, undrained and chopped
  • cup chopped fresh spinach
  • 4 cups beef broth
  • to 1 cup freshly grated Parmesan cheese
  • 1 potato, peeled and diced
  • cup elbow macaroni
  • salt and pepper

Heat olive oil in soup pot. Sauce onion, celery, carrots, garlic and parsley over moderate heat for 10 minutes, until soft but not brown. Add zucchini, cabbage, tomatoes with their juice and spinach. Cover and simmer for 10 minutes, add broth, potato and macaroni. Simmer recovered for 20 minutes or tie potatoes and cabbage are tender. Season to taste with salt and pepper.

Unfrozen soup may be refrigerated up to 4 days, or it may be frozen. Reheat soup before serving and stir in Parmesan cheese to taste. Stir until melted and adjust seasonings. Pass additional cheese.

Serves 8

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