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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I cut this recipe out of our local newspaper years ago. You can add or delete any vegetable and meat may also be added. I'm submitting it as it was printed. Ingredients:
1/4 cup olive oil |
1 clove garlic, minced |
1 large onion, chopped |
6 stalks celery, with leaves,chopped |
2 tablespoons chopped parsley |
1 (16 ounce) can tomatoes, cut up,with liquid |
3 large carrots, peeled and thinly sliced |
2 -3 teaspoons salt |
1/2 teaspoon pepper |
1 (16 ounce) can red kidney beans, with liquid |
1 (16 ounce) can peas (frozen peas may be used) |
1 head cabbage, chopped |
2 large potatoes, peeled and cubed or 1 1/2 cups cooked rice or 1 1/2 cups elbow macaroni |
8 cups water |
grated italian cheese |
Directions:
1. In a large heavy saucepan, saute' garlic and onion in olive oil for 2 minutes.
2. Add all ingredients except the cheese and stir.
3. Bring slowly to a boil.
4. Lower heat and let simmer for one hour or until vegetables are tender.
5. Serve very hot with plenty of grated cheese and sliced Italian bread with garlic butter.
6. Can be made a day ahead.
7. Hot water may be added if to thick.
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