Recipe Name Minestrone Submitted by April1944 Recipe Description This is from Mollie Katzen's revised Moosewood Cookbook, but without the olive oil she calls for. Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 30 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 cups, chopped Onion, chopped 5 cloves garlic, minced 1.5 teaspoons salt 1 stalk, large (11\"-12\" long) celery 1 carrot (7-1/2\") Carrots 1 medium zucchini, chopped 1 teaspoon oregano 3 dash black pepper 1 teaspoon basil, dried 1 cup Peppers, sweet, green 3.5 cups (8 fl oz) water 3 cups Tomato canned, puree 1.5 cups Kidney beans, canned 1.5 cups Beans, canned (any, unseasoned) 4 ounces pasta shells 0.5 cups parsley, chopped 2 medium whole (2-3/5 Tomatoes (diced) Steps Sequence Step 1 "Saute" onion, garlic and salt over medium heat in about 1/4 cup of the water. (You can substitute any clear broth for the water.) Add chopped celery and carrot. Cover and cook over very low heat about 10 more minutes, stirring occasionally. 2 Add bell pepper, zucchini, water (or broth), and tomato puree. Cover and simmer about 15 minutes. Pour canned beans into a strainer and rinse with cold water. (I used cannellini and kidney beans. Chick peas are good too.) Add rinsed beans to pot. Simmer another 5 minutes. 3 Bring soup to a gentle boil. Add pasta (Recipe calls for 1-1.5 cups of any shape dry pasta, but this program wouldn''t allow any measurement except ounces.) Stir and cook until pasta is tender. Stir in diced fresh tomatoes and serve right away, topped with parsley and parmesan. 4 One could sauté the onion, garlic, celery, and carrot in 2 Tablespoons of olive oil if preferred. Use larger amount of beans and pasta for a more stew-like consistency.