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Marvelous Minestrone




Source of Recipe


Raleigh New Observer






Recipe Introduction


This was in the paper and is from a book called "Desperation Entertaining" by Beverly Mills and Alicia Ross.
Sounds good.





List of Ingredients



• 1 Tablespoon olive oil
  
• 1 large onion (1 cup chopped)
  
• 2 stalks celery (1/2 cup chopped
  
• 10 already-peeled baby carrots or about 1/2 cup thinly sliced
  
• 1/2 pound fresh green beans or about 1 cup cut
  
• 2 - 14 ounce cans fat-free chicken broth
  
• 1 -14 ounce can fat free beef broth
  
• 1-14 ounce can stewed tomatoes
  
• 1-8 ounce can cannellini beans
  
• 1 8 ounce can tomato sauce
  
• 1/2 cup uncooked orzo pasta
  
• 1 1/2 teaspoons dried Italian seasoning
  
• 1 teaspoon minced garlic
  
• salt and pepper to taste
  






Instructions



1. Heat the oil on medium-high in a 4 1/2 quart Dutch oven or soup pot.
   
2. Peel and coarsely chop the onion, adding it to the pot as you slice the carrots and add them to the pot. Stir, remove the tough ends of the green beans and cut them into 1/2 inch pieces, adding them to the pot as you cut. Stir.
   
3. Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 - 6 minutes.
   
4. When the soup comes to a boil, uncover and stir well. Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 10 minutes, season with salt and pepper to taste. Remove the soup from the heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.