Recipe - Italian Minestrone

1 cup Dried navy beans
4 tablespoon Olive oil
1 cup Onion; coarsely chopped
1 Clove garlic; minced
10 cup Chicken broth
2 tablespoon Tomato paste
1 One half cup Cabbage; shredded
4 md Tomatoes with green chilis;
peeled and chopped
1 tablespoon Fresh oregano; chopped
==OR== One half teaspoon dried
oregano, crumbled
1 bn Fresh basil leaves; chopped
==OR== One half teaspoon dried
basil, crumbled
Salt; to taste
Freshly ground black pepper;
to taste
2 Carrots; thinly cut or sliced up
1 cup Broken vermicelli; uncooked
2 small Zucchini; thinly cut or sliced up
One half cup Parmesan cheese; fresh
grated

Put navy beans in a bowl, cover with boiling water & allow to rest for 1
hour. Drain beans. Heat olive oil in an 8 to 10 quart pan. Add onion &
garlic & cook over moderate heat until golden. Add drained beans & broth,
cover pan & simmer for about an hour, or until beans are tender. Add a few
tablespoons of the hot broth to the tomato paste in a small bowl, stirring
until the paste has dissolved, then add the mixture to the pot along with
the cabbage, tomatoes, herbs, salt & pepper. Simmer for 15 minutes. Add the
carrots & vermicelli & simmer another 15 minutes. Check the seasoning.
Adjust if you think it needs more of the herbs or S & P. Add zucchini &
simmer for 5 minutes. Serve immediately & pass the Parmesan Please!

NOTES : Nutritional Analysis per serving: 215 calories, 11 grams fat, 19
grams carbohydrates, 10 grams protein, 7 milligrams cholesterol, 844
milligrams sodium, 48 percent of calories from fat.
Recipe by: Good Old Food by Irena Chalmers, Barron's, 1988

Posted to recipeludigest Volume 01 Number 588 by "Christopher E. Eaves"
cea260@airmail.net on Jan 23, 1998