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WINTER MINESTRONE SOUP | |
3 tbsp. olive oil 1 lg. onion, finely chopped 1 lg. stalk celery, finely chopped 2 lg. cloves garlic, minced 1 tsp. dry basil 1/2 tsp. each, rosemary, oregano & thyme 1/4 c. pearl barley 2 potatoes, peeled & diced 2 lg. carrots, diced 8 c. chicken stock (fresh or canned) 1 lg. turnip, peeled & diced 1 can (16 oz.) red kidney beans 2/3 c. sm. shell macaroni 1/4 c. tomato paste 2 c. finely shredded green cabbage Salt & pepper to taste Shredded Jack cheese Heat oil in a 5 quart pan over medium heat. Add onion, celery, garlic, basil, rosemary, oregano and thyme; cook until onion is soft (about 10 minutes). Add barley, potatoes, carrots, stock and turnip. Bring to a boil over high heat, cover and simmer for 20 minutes. Mix in beans and their liquid, macaroni and tomato paste. Bring to boil, reduce heat and simmer until macaroni tender. Add cabbage and cook until tender. Season with salt and pepper. Pass cheese at table to sprinkle over individual servings. Serves 8-10. |
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