Title: Louann's Minestrone Soup
Categories: Pasta, Pulses and, Soups, Vegetables
Yield: 1 Servings

1 md Onion -- chopped
3 Cloves Garlic -- minced
1/4 c Dry Sherry
4 c Vegetable Stock
28 oz Can Roma Tomatoes-undrained,
-chopped
15 oz Can Kidney Beans-drained
-and rinsed
1 1/2 tb Tomato Paste -- or more to
Taste
2 md Zucchini -- cut in small
Pieces
1/2 lb Green Beans -- (fresh)
Sliced
1 ts Salt
1 Splash Tabasco Sauce-or
-to taste
1/2 ts Fresh Ground Black Pepper
2 ts Dried Basil
2 ts Dried Oregano
1/2 c Macaroni -- small shell

In a large pot, saut the onion and garlic in the sherry until the onion is
translucent, adding more sherry if needed. Add everything else, and bring
it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30
minutes, stirring occasionally.

Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the garlic, and change the
chicken stock into vegetable stock.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini