Minestrone

By LadyRev-2

You can use any pasta in this recipe: broken spaghetti, elbows, other smaller. Nothing too big

Ingredients

• 1 cup dried white Navy Beans (Great Northern)
• 2 cans (10 3/4 oz) condensed chicken broth
• salt
• 1 small head cabbage ( 1 1/2#)
• 4 carrots (1/2#)
• 2 medium potatoes (3/4#)
• 1 can (1#) Italian style tomatoes
• 2 medium onions (1/2#)
• 1/4 cup olive or salad oil
• 1 stalk celery
• 2 zucchini (1/2#)
• 1 large tomato)
• 1 clove garlic
• 1/4 tsp pepper
• 1/4 cup chopped parsley
• 1 cup broken up thin spaghetti

Details

Servings 12

Preparation

Step 1

Day before, cover beans with cold water, refrigerate overnight. Next day, drain. Combine chicken broth and water to make 1 quart. Pour into large kettle; add 2 more quarts water with salt and the beans.
Bring to boiling. Reduce heat; simmer, covered, 1 hour.

Meanwhile, wash cabbage; quarter; remove core with sharp knife; slice each quarter thinly. Pare carrots, slice diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes. Add to soup with canned tomatoes. Cover, 1/2 hour longer.

Peel onions, cut in hall slice thinly. In 1/4 cup of hot oil, saute onion, stirring, about five minutes.

Remove. Slice celery on diagonal, 1/8" thick.

Wash zucchini, slice into 1/4 inch rounds. Peel tomato, slice 1/2 inch thick, cut into 1/2 inch cubes. Press I clove garlic, add vegetables to onion with 1/2 tsp. salt,
pepper

Cook slowly uncovered, stirring occasionalyl 20 minutes. Add to bean mixture with 1/4 cup parsley and the spaghetti. Cook slow] covered and stirring occasionally, about 30 minutes more.

Soup can be served hot or cold.