Recipe - Minestrone For A Crowd

1 tablespoon Vegetable oil
2 Cloves garlic; finely
chopped
1 md Onion; finely chopped
One half md Head of cabbage;
chopped
2 small Chopped zucchini
1 cup Sliced carrots
1 cup Chopped celery
4 cup Vegetable broth
4 cup Tomato juice
1 cup Dry red wine
1 tablespoon Dried basil
1 teaspoon Salt
One half teaspoon Dried oregano
One fourth teaspoon Pepper
1 cn (28oz) whole tomatoes;
undrained
1 cn (15oz) garbanzo beans;
rinsed and drained
1 cn (15oz) kidney beans; rinsed
and drained
1 pack (10oz) frozen chopped
spinach; thawed and
squeezed to drain
Grated parmesan cheese if
desired

submitted by: mccullou@oanet.com (JoAnne McCullough)
Hi Dave! I love to cook and have been enjoying all the new recipes I keep
receiving. Since I'm trying to watch my fat intake, I'm especially
interested in lowfat recipes that taste good. I hate feeling deprived!! I
thought that I might pass along this recipe that comes from the Betty
Crocker's Easy LowFat Cooking book. 18% calories from fat.

Heat oil in 8quart Dutch oven over medium heat. Cook garlic and onion in
oil about 2 minutes, stirring occasionally, until onion is tender. Stir in
remaining ingredients except cheese; break up tomatoes. Heat to boiling;
reduce heat. cover and simmer 1 hour. Serve with cheese. 10 servings.

I've made this soup several times now and it freezes great. As I have a
fulltime job outside the house, I cheat and use Vegeta or Bovril vegetable
broth powder. I throw in a whole 48 ounce can of tomato juice and water to
make up the difference. I also find it easier to break up the whole
tomatoes with my hands before I add them to the soup. Don't omit the wine
in this, as I feel that this is what gives it so much flavour. My eight
year old daughter calls it Yummy Soup when I serve it over hot pasta. We
like bows or radiatorre best. Buon appetito!!

PS: I'm currently living in Edmonton, Alberta, Canada and spring is just
beginning here. I envy those of you who live in warmer climates. PLease
drop me a line if you enjoy this recipe.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 22 APRIL 1996

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