Title: Minestrone Soup
Categories: None
Yield: 10 Servings

2 qt Low sodium beef broth
2 ts Dried basil
1/2 ts Sage
2 Cloves garlic, minced (up to
-3)
1/4 c Burgundy wine
1 c Kidney beans, cooked (low
-sodium if canned)
1 ts Oil
4 sl Canadian bacon, finely
-chopped
1 lg Onion, chopped
1 Potato, finely chopped
2/3 c Celery, finely chopped
3 Tomatoes, peeled, seeded,
-chopped
2 Carrots, chopped
1 Zucchini, chopped
1 c Fresh spinach, finely
-chopped
1 c Pasta
1/2 ts Salt and pepper to taste
2 tb Fresh Parmesan cheese

Cookbbok author, Patti Lynch, was kind enough to contribute this recipe,
which appears in her wonderful cookbook titled "Gourmet Inspirations:The
Art of Healthy Cooking."

In a large stockpot, combine first six ingredients. Simmer over medium heat
while preparing other ingredients.

In a large skillet, heat oil over medium heat and saute bacon, onion,
potato, and celery for 5-7 minutes. Add this mixture to broth and continue
to simmer.

Approximately 15 minutes before serving soup, add remaining vegetables and
pasta. Simmer until vegetables are done, but crisp. Salt and pepper to
taste. Top individual servings with parsley and Parmesan.

NUTRITIONAL INFORMATION per serving 123 Calories; 2g Fat; 20gCarbohydrate;
4mg Cholesterol; 6g Protein; 233mg Sodium EXCHANGES: 1 starch/bread
exchange; 1 vegetable exchange

Posted to Recipe Page 3 November 96

Date: Sun, 03 Nov 1996 13:23:09 +0500

From: Gourmet Connection