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| 1 Tasse | onions chopped |
| 1 Tasse | green peppers chopped |
| 3 | cloves garlic minced |
| 3 Esslöffel | olive oil |
| 1 Tasse | celery chopped |
| 1 Tasse | carrots chopped |
| 1 Tasse | zucchini chopped |
| 1 Esslöffel | Vegetable seasoning |
| 1 Prise | cayenne pepper to taste |
| 1 Teelöffel | oregano dried |
| 2 Teelöffel | basil fresh |
| | (or 1 tspn dried basil) |
| 1 1/2 Tasse | Cooked white beans or garbanzo beans |
| 1/2 Tasse | Uncooked small pasta |
| 1 Tasse | Chopped tomatoes including juice; thawed if frozen |
| 4 Tasse | water |
| 1/4 Tasse | parsley fresh, chopped |
| | parmesan |
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In a large heavy pot, saute onions, green peppers and garlic in oil until wilted. Add celery, carrots, zucchini, vegetable seasoning, cayenne, oregano and basil. Mix well. Cover and let steam for 10 minutes. Add beans, pasta, tomatoes and (if serving right away) water. Bring to a boil and simmer until vegetables are just tender. At serving time, sprinkle with parsley and Parmesan cheese.
Comments: Minestrone freezes very well. The soup can be prepared during the gardening season and frozen, omitting water to save space. Or assemble it from frozen ingredients during the winter. It can be frozen for nine months.
Recipe
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com
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