Minestrone Soup

1 tablespoon vegetable broth 6 garlic cloves, minced
1 cup celery, diced
2 medium zucchini, diced
2 teaspoons basil
1 1/2 tablespoons basil
1 teaspoon salt, or to taste
6 cups chicken broth
28 ounces canned tomatoes
1 1/2 cups canned Great Northern beans, rinsed and drained
2 cups water
1 cup ditalini pasta, or elbow pasta

Heat oil in large pot over medium heat. Add onion and garlic, and saute until soft. Add carrots and celery, and cook for 5 minutes.

Add zucchini, stir well, and cook for 2 to 3 minutes.

Add oregano, basil, salt, and pepper. Cook 2 more minutes. Add broth and tomatoes, lower heat, and cook for 2 to 2 12/ hours, uncovered.

Add canned beans and water. Continue cooking for 15 to 20 minutes.

Cook elbows or ditalini in boiling water for 8 to 10 minutes, or until done. Add drained pasta to soup and stir well. Serve.

Note: Leave out the pasta and you can freeze it.

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Terri's Country Corner
Last Updated August 30, 1998 by Terri
terriscorner@geocities.com

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