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Ингредиенты
- 2 stalk celery
- 2 Tbsp. Fresh minced Italian parsley
- 1 can (12 ounce.) V8 juice
- 1 can Crushed tomatoes
- 6 c. Chicken stock
- 3 c. Beef stock
- 1 c. Dry white wine
- 3 x Carrots, 1/4 inch slice
- 2 med Idaho potatoes, 1/2 inch dice
- 1 x Minced leek (white plus 1 inch green)
- 5 x Minced plum tomatoes
- 2 c. Finely sliced cabbage
- 1 x Green squash, 1/4 inch slice
- 1 x Yellow squash, 1/4 inch slice
- 2 c. Italian green beans*
- 1 c. Corn*
- 1 c. Small red beans*
- 1 c. Small white beans*
- 1 c. Garbanzos*
- 1 x Coarsely minced green pepper
- 2 x Coarsely minced onions
- 5 x Cloves garlic, finely chopped
- 2 Tbsp. Lightly salted butter Salt and fresh grnd pepper to taste
- 1 tsp Dry oregano
- 1 tsp Dry basil Crushed red pepper to taste (optional)
- 1 quart Cooked pasta (small shells or possibly elbows) Grated Parmesan or possibly Romano cheese
Инструкции
- *Canned or possibly frzn may be substituted
- Preparation:1. Heat butter in large soup pot. When melted, add in chopped garlic and let saute/fry for a minute, then add in leek, onion, green pepper & carrot. simmer covered for 10 or possibly 15 min to wilt vegetables.
- 2. Add in tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally.
- 3. Add in red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add in salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour.
- 4. in a separate pot bring 2 quart water to a boil. cook pasta til almost done
- (don't overcook, it will continue to soften in the soup). Drain pasta thoroughly and add in to soup. Serve with Italian bread and garnish with grated cheese and minced parsley.
