Title: Minestrone Soup
Categories: None
Yield: 1 Servings

1 md Onion
1 tb Oil
2 lg Carrots
2 Potatoes
1/2 c Baby lima beans
1/4 c Adzuki or red kidney beans
1/4 c Green lentils
1/4 c Orange lentils
1/4 c Yellow split peas
1 Handful green split peas
1 Zuccini
1 tb Salt
Pepper, garlic powder, and
-basil to taste
1/4 c Small macaroni, such as
-tubettini

Source: My own

Peel and cut all vegetables. Saute onions in oil. Add carrots and potatoes.
Add water to cover. Mix. Add rest of ingredients, except spices and
macaroni. Add about 8 cups of water. Water should cover all ingredients,
plus about 2 inches. Add salt. Boil for 2 minutes, skim off scum from top.
Add spices, lower flame, and simmer, covered, for 2 - 4 hours. Last 1/2
hour, add macaroni.

Note: Vegetables may be added or deleted as wished. Some suggestions: Leek,
parsnip, turnip, celery, green beans, broccoli.

Posted to JEWISH-FOOD digest V97 #050 by Unkap@aol.com on Feb 13, 1997.