Minestrone In Microwave
|Bacon drippings/Olive oil||4 Tablespoon|
|Onion||1 Small, thinly sliced|
|Carrot||1 Small, thinly sliced|
|Chicken broth||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, coarsely chopped (1 Can)|
|Shredded cabbage/Zucchini||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried basil leaves/Oregano leaves||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Spaghetti||1⁄3 Cup (5.33 tbs), broken into 2-inch pieces|
1. In a 3-quart glass casserole, combine drippings or oil and onion and carrot. Microwave, at Time Cook (power level 10) f°r 5 to 6 minutes, or until vegetables are beginning to brown lightly, stirring once.
2. Add broth, water, tomatoes, cabbage or zucchini, garlic, basil or oregano, parsley flakes, salt, and pepper. Cover. Microwave at Time Cook (power level 10) for 8 minutes, stirring once.
3. Add remaining ingredients. Cover. Microwave at Time Cook (power level 5) for 10 to 12 minutes, or until vegetables are tender, stirring occasionally. Let stand, covered, for 5 to 10 minutes, or until spaghetti is tender.