Italian Minestrone Soup
Source of Recipe
Unknown
Italian Minestrone Soup
3/4 cup dried red kidney beans
2 pounds beef shank (cross cuts)
1 quart water
1 (35-oz.) can Italian peeled tomatoes
1 medium onion, sliced
1 cup sliced carrot
1 cup sliced celery
1 cup cut green beans, fresh or frozen
2 cloves garlic, minced
4 teaspoons salt
1 tablespoon basil leaves
1/4 teaspoon ground black pepper
1 bay leaf
1 small zucchini, sliced (about 1 cup)
2 cups coarsely shredded cabbage
1/2 cup small elbow macaroni
Wash beans; cover with warm water and soak overnight. Drain and place in slow-cooking pot with next 12 ingredients. Cover and cook on High 5 to 6 hours, or until vegetables and beans are almost tender.
Remove shanks; discard bones and fat. Cut meat into bite-sized pieces and return to soup. Add zucchini, cabbage and macaroni. Cover and cook on High for 30 minutes or until vegetables are tender. Remove bay leaf. Serve with crackers or bread.
Makes 8 servings
|
|
member logon
