Minestrone Soup
Ingredients
- 1 small clove garlic peeled
- 1 medium onion quartered
- 3 sprigs parsley
- 1/4 cup olive oil or vegetable oil
- 6 cup water
- 2 tablespoon instant beef bouillon granules
- 2 medium potatoes peeled and quartered
- 2 cup (1/2 lb) green beans cut in 1 inch slices
- 4 medium tomatoes peeled and quartered
- 2 medium stalks celery, each cut crosswise in thirds
- 2 medium carrots peeled, halved crosswise
- 1 can (15 to 20 oz) kidney beans undrained
- 1/2 cup elbow or other macaroni
Instructions
Position knife blade in dry bowl, drop garlic in chute with processor running. Then add onion and parsley. Pulse to chop finely. In an 8 quart pot, heat olive oil over medium heat. Add onion garlic mixture and saute until soft. Add water and bouillon. Position knife blade in bowl - add potatoes, pulse to chop coarsely. Add to soup. Repeat with green beans, then tomatoes. Position disk in bowl with slicing side up - slice celery and carrots - add to soup. Cover soup and simmer over medium heat for 45 minutes. Add beans and macaroni - boil until macaroni is tender.