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Soup: Minestrone II




Source of Recipe


Cooks Wares


List of Ingredients




6 Tbs. butter (3/4 stick)
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 medium head green cabbage (about 11/2 lbs), coarsely sliced
1 16-oz. can chopped or diced tomatoes
8 cups water
1/3 cup long-grain rice or orzo
2 teaspoons salt
2 teaspoons Worcestershire
1/4 teaspoon oregano
1/4 teaspoon ground pepper, or to taste
4 medium potatoes (11/2 lbs), peeled and cut into bite-sized pieces
4 beef-flavor bouillon cubes or envelopes
2 large zucchinis, cut into bite-sized pieces
2 16-oz. cans red kidney beans, drained
1 10-oz. package frozen chopped spinach
1/2 cup grated parmesan or Romano cheese



Recipe



Over medium-high heat in an 8 quart stock pot, melt the butter and sauté carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 20 minutes, stirring frequently. Add tomatoes with their liquid and the next 9 ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with parmesan cheese.


Makes about 18 cups or 9 main-dish servings.


Total cooking time is approximately 1 1/2 hours; 285 calories per serving.