Quick Minestrone Recipe
Ingredients
| 6 beef bouillon cubes | ||
| Hot water | 6 Cup (16 tbs) | |
| 1 cup red table wine | ||
| 1/4 pound bacon, cut in pieces | ||
| 1 1/2 cups cooked navy beans | ||
| 2 cups shredded raw cabbage | ||
| 1 cup diced raw potato | ||
| 1 cup diced raw carrots | ||
| 1 cup diced raw celery | ||
| Onion | 1 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), finley minced | |
| Tomatoes | 1 Can (10oz) | |
| Seasoned salt | 1/2 Teaspoon | |
| Elbow macaroni | 1/4 pound | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Dissolve bouillon cubes in hot water in Dutch oven. Add red wine, bacon, beans, cabbage, potato, carrots, celery, onion, garlic, tomatoes, seasoned salt, and salt and pepper to taste.
2. Place over medium heat and bring to a boil.
3. Reduce heat to low. Cover with vac-control valve closed. Simmer about 1 hour.
4. Add macaroni and simmer 20 minutes or until macaroni is tender.
5. Serve with lots of Parmesan cheese and toasted Italian bread.
2. Place over medium heat and bring to a boil.
3. Reduce heat to low. Cover with vac-control valve closed. Simmer about 1 hour.
4. Add macaroni and simmer 20 minutes or until macaroni is tender.
5. Serve with lots of Parmesan cheese and toasted Italian bread.
Chef
