Minestrone

Pink Ribbon Cookbook,
Women First Breast Cancer Support  Group

1 (2 lb) Beef soup bone
2 lb shin beef, cut up
4 quarts  Water
1 1/2 lbs, Tomatoes, peeled
1 (15 oz) can Tomato Sauce
2 Onions,  chopped
1/4 cup chopped Parsley
2 cloves crushed Garlic
1/4 teaspoon  Pepper
2 Tablespoons Basil Leaves, crushed
2 cups sliced Carrots
4 cups  Uncooked Macaroni
2 pkgs Italian Green beans
10 oz pkg Green Peas
2  cups sliced Celery
1 lb can Red Kidney Beans
2 Tablespoon Salt
Place  soup bone and beef in large 8 quart pot. Add water, bring to a boil,
skim. Add  tomatoes, tomatoe sauce, onion, parsley, garlic, salt, pepper
and basil. Bring  to a boil. Reduce heat and simmer 1 1/2 hours. Add carrots
and celery, cover and  simmer 1 hour. Remove meat and bones, trim fat off
meat and discard. Cut meat  into pieces and return to soup. Heat to boiling.
Add uncooked pasta, green beans  and peas. simmer for 20 minutes. Stir in
kidney beans, heat to  boiling.

In Memory of Sue Lee  Triplett.



[Non-text portions of this message have been removed]