Minestrone Vegetable Soup Italian Style
|Sliced zucchini/Shredded spinach||1 Cup (16 tbs)|
|Shredded cabbage/Coarsely chopped cauliflower||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Diced scallions/Onion||4 Ounce|
|Instant chicken broth and seasoning mix||4 Tablespoon (4 Packets)|
|Garlic||1 Clove (5 gm), minced|
|Water||3 Cup (48 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Peppercorns||2 , crushed|
|Cooked enriched elbow macaroni||2 2⁄3 Cup (42.67 tbs)|
In a large saucepan combine zucchini, cabbage, celery, carrots, scallions, broth mix, and garlic.
Cook 3 to 5 minutes over medium heat, stirring occasionally.
Add remaining ingredients except macaroni.
Bring to a boil; cover.
Lower heat; simmer 20 minutes or until vegetables are tender.
Stir in macaroni; cook until thoroughly heated.