Italian Minestrone Soup
|White beans||1 Cup (16 tbs)|
|Garlic/2-3 tablespoon minced garlic in a jar||4 Clove (20 gm), minced|
|Onion||1 Medium, chopped|
|Celery stalks||2 , diced|
|Chicken broth/6 cups canned fat-free chicken broth||6 Cup (96 tbs)|
|Plum tomatoes||1 Can (10 oz)|
|Liquid butter buds||1 Tablespoon|
|Red wine/Cooking wine||1⁄2 Cup (8 tbs)|
|Lite salt||To Taste|
|Red potatoes||3 Medium, diced|
|Fresh green beans||3⁄4 Pound, cut diagonally into thirds|
|Carrots||2 , diced|
|Cooked macaroni||1 1⁄2 Cup (24 tbs)|
Soak white beans for 6 hours in 1 quart of water; pour beans with soaking liquid into stock pot.
Bring to a boil and add garlic, onions, and celery.
Cook 1 1/2 hours or until beans are tender; add chicken broth, tomatoes, liquid Butter Buds, wine, basil, oregano, salt, and pepper.
Heat to boiling; add potatoes in their jackets, green beans, and carrots.
Reduce heat to simmer; cook 30-45 minutes or until vegetables are tender.
Add macaroni and serve.