Cheesy Minestrone Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil/Olive oil||1 Tablespoon|
|Beef broth||3 Cup (48 tbs)|
|Canned tomatoes/2 tomatoes, peeled and chopped||16 Ounce, cut up|
|Snipped parsley||2 Tablespoon|
|Dried basil||2 Teaspoon, crushed|
|Dried oregano||1 Teaspoon, crushed|
|Fresh vegetables||2 Cup (32 tbs) (Any Combination Of Uncooked Cubed Potatoes, Chopped Broccoli, Or Sliced Carrots)|
|Canned red kidney beans/Cooked red kidney beans||3⁄4 Cup (12 tbs)|
|Spaghetti||1 Ounce, broken (About 1/2 Cup)|
|Grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
In a 3-quart saucepan cook the chopped onion, chopped celery, and garlic in olive or cooking oil till tender but not brown. Stir in the beef broth, the undrained canned tomatoes or the peeled and chopped tomatoes, snipped parsley, basil, oregano, bay leaf, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add the 2 cups fresh vegetables. Simmer, covered, about 15 minutes more or till the vegetables are just tender. Stir in the cooked or canned red kidney beans and the broken spaghetti. Cook about 15 minutes more or till the spaghetti is tender, stirring occasionally.
Remove the bay leaf. Ladle the soup mixture into bowls. Sprinkle each serving with the grated Parmesan or Romano cheese.