Title: Minestrone Soup
Categories: None
Yield: 1 Servings

1/4 c Olive oil
1/2 c Fresh flat-leafed parsley
-leaves, washed well, spun
-dry and chopped
3 Garlic cloves, chopped fine
2 tb Chopped fresh sage leaves
-(optional)
2 md Carrots, chopped
2 md Onions, chopped
1 Celery rib, chopped
3 md Potatoes, cut into 1/2 inch
-pieces
2 lg Tomatoes, peeled, seeded and
-chopped
1/2 lb Spinach, wasked, drained and
-cut into 1 inch pieces
1/2 Red bell pepper cut into 1/2
-inch pieces
The Rind from a 1 pound
-piece of Parmesan -or-
1 c Grated parmesan
6 c Water and pareve "chicken"
-powder (I used only water)
3 c Cooked white beans
2 c Thinly sliced Savoy cabbage
Pepper

This is am amended recipe from Gourmet magazine September 1966. I removed
the meat that was called for in the original. My children have fought all
efforts to have spinach or zucchini introduced to their diets; however,
this soup recipe is now their favourite. The parmesan cheese rind makes
this a terrific soup.

METHOD:

1. Cook parsley, garlic and sage in oil in a large 8 quart saucepan. Cook,
stirring for 5 minutes. Add carrots, onions, and celery and cook, stirring
occasionally, 10 minutes.

2. Add potatoes, zucchini, tomatoes, spinach, bell pepper, cheese rind and
broth and simmer, partially covered for 1 1/2 hours.

3. Add beans, cabbage, pepper and salt to taste and simmer, partially
covered, stirring occasionally, 1 hour. Remove cheese rind and cut into
bite-size pieces. Stir rind pieces or grated cheese into soup. Makes about
10 1/2 cups.

Posted to JEWISH-FOOD digest V96 #107

From: Heather Chalmers

Date: Sun, 22 Dec 1996 13:14:21 -0500 (EST)