Recipe - Marks Kick-Butt Minestrone Soup

2 Stalks celery
2 tablespoon Fresh chopped Italian
parsley
1 cn (12 oz.) V8 juice
1 cn Crushed tomatoes
6 cup Chicken stock
3 cup Beef stock
1 cup Dry white wine
3 Carrots, One fourth inch slice
2 md Idaho potatoes, One half inch
dice
1 Chopped leek (white plus 1
inch green)
5 Chopped plum tomatoes
2 cup Finely cut or sliced up cabbage
1 Green squash, One fourth inch slice
1 Yellow squash, One fourth inch
slice
2 cup Italian green beans*
1 cup Corn*
1 cup Small red beans*
1 cup Small white beans*
1 cup Garbanzos*
1 Coarsely chopped green
pepper
2 Coarsely chopped onions
5 Cloves garlic, finely minced
2 tablespoon Lightly salted butter
Salt and fresh ground pepper
to taste
1 teaspoon Dried oregano
1 teaspoon Dried basil
Crushed red pepper to taste
(optional)
1 qt Cooked pasta (small shells
or elbows)
Grated Parmesan or Romano
cheese

*Canned or frozen may be substituted

Preparation:

1. Melt butter in large soup pot. When melted, add minced garlic and let
saute for a minute, then add leek, onion, green pepper & carrot. simmer
covered for 10 or 15 minutes to wilt vegetables.

2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a
boil, stirring occasionally.

3. Add red & white beans, corn, green beans and garbanzos, and bring to a
slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and
parsley. Let simmer for One half hour.

4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done
(do not overcook, it will continue to soften in the soup). Drain pasta
thoroughly and add to soup. Serve with Italian bread and garnish with
grated cheese and chopped parsley.
Posted to FOODWINE Digest 22 Jan 97 by =Mark mstevens@EXIT109.COM on Jan
22, 1997.