Minestrone Soup
5 cup chicken stock
1 (6 oz.) can tomato paste
1 (12 oz.) can no-salt tomato juice
1 Tbsp low-sodium soy sauce
2 celery stalks
2 carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 large zucchini, quartered, sliced
1 cup cut green beans or wax beans
2 large tomatoes, diced
1 Tbsp chopped Italian parsley
2 green onions, chopped
1 Tbsp fresh basil, chopped
1 tsp dried oregano
1 can (15 oz) garbanzo beans
1 can (15 oz) white kidney beans
1/3 cup elbow macaroni
Dash of Tabasco
1 Tbsp grated Parmesan cheese
Cook vegetables and seasonings in stock until tender. Drain the beans and add.
beans and macaroni. Simmer until all ingredients are tender and macaroni is al
dente.
Serve hot.
Makes 8 servings.
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