Zesty Italian Minestrone Soup

3 T. best olive oil
4 medium garlic cloves - crushed
1/2 C. diced onions
1 1/2 C. sliced carrots
1 C. chopped celery
2 C. finely shredded cabbage
1 C. diced zucchini
16 C. water
1 28-oz. can crushed tomatoes
1 C. mixed dried beans (romano, kidney, fava, pinto, cranberry, etc.)
1/4 C. whole dried peas
1 to 3 T. pearl barley
1 1/2 T. salt (or more, to taste)
2 to 4 T. sugar (to taste)
1 t. pepper
1/2 t. original Tabasco
3/4 t. garlic powder
2 bay leaves
2 t. oregano
2 t. basil
1 t. celery seed
1/4 C. minced fresh parsley or 2 T. dried parsley
1/4 t. dry chili pepper
2 T. red wine
1/4 to 1/2 t. citric acid (*)

Lightly grease stock pot bottom to prevent beans from sticking. Saute or sweat vegetables (garlic, onions, carrots, celery, cabbage, zucchini) in olive oil until vegetables are softened.

Add water, crushed tomatoes, dried beans, peas, barley, salt, sugar, pepper, garlic powder, bay leaves, oregano, basil, celery seed, parsley, chili pepper, wine and citric acid. Simmer 2-3 hours until beans are soft. Adjust seasonings.

Serve with fresh parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread. Freezes well. Recipe can be halved.

(*) Citric acid, tartaric acid or sour salts - available in ethnic food stores or larger drug stores. Substitute 4-8 tablespoons of fresh lemon juice.

Serves 12-16

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Minestrone Soup

4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste

In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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Autumn Vegetable Minestrone Soup Recipe

2 (14.5 oz) cans vegetable broth
1 (18 oz) can crushed tomatoes -- undrained
3 medium carrots -- chopped
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil

Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

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