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E-Cookbooks Recipe Sampler

E-Cookbooks Recipe Sampler

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Published by teddy424

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Published by: teddy424 on Jan 17, 2010
Copyright:Attribution Non-commercial


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1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup each; garbanzo beans, kidney beans, whole dried peas,
white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
black pepper to taste
Parmesan cheese

Slowly saute finely minced celery, onion and carrot in butter until very
brown. Add beans and peas and about 3 quarts of water. Cook slowly until
beans are almost done (check garbanzos − they will take the longest) about 2
to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices
and more water if necessary and cook another hour. About 20 minutes before
serving time, add the macaroni and more water if needed. Complete cooking
and season with black pepper to taste. Ladle into bowls and sprinkle with
Parmesan cheese. Serve with crusty garlic bread.

Minestrone Soup


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