Minestrone

Diane L. Leipper

1 onion finely chopped

1/4 cup olive oil

1 & 1/2 cup chopped celery

4 cups grated fresh tomatoes or 1 large can tomato paste & 3 cups vegetable stock

1/2 cup chopped parsley

salt to taste

dash of pepper

1 or 2 bay leaves

1 teaspoon oregano

2 teaspoons basil

1/2 teaspoon rosemary

dash of garlic

2 cups or more chopped carrot, zucchini, broccoli, potato, green beans, green pepper, cabbage, peas, corn, sauteed mushrooms

1 cup cooked lima. kidney, pinto, black, or garbanzo beans

1/2 cup raw whole wheat noodles or broken whole wheat spaghetti

1/2 cup cooked barley or whole wheat berries

Optional

1/2 cup ground soy beans or soy spread

Parmesan Cheese

Spinach or chard cut into bite size pieces

Saute onion and celery in oil until soft. Add the tomatoes or tomato paste and stock, parsley, and seasonings. If you prefer a thicker soup, stir in the ground soybeans; if you like it thinner, add more stock. Simmer the soup while you prepare whatever beans you wish to add.

At least 30 minutes before serving the soup, add the cooked beans, the raw noodles or spaghetti and the cooked barley or wheat berries.

Cook the chopped vegetables until they are nearly done by steaming or cooking in as little water as possible. Combine with the soup about 10 minutes before serving, including any cooking water. The leafy greens should be added to the pot just 5 minutes before serving. Don't count them as part of the 2 cups of vegetables but add them in as extras, because they cook down to a fraction of their original volume.

After combining all ingredients, bring the soup to a boil, then simmer for a minute or two while correcting the seasonings. If you like, garnish each bowl with a spoonful of Parmesan cheese. Makes about 10 cups.

From: Laurel's Kitchen

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