Louann's minestrone soup

1 Servings

Ingredients

Quantity Ingredient
1 medium Onion -- chopped
3 Cloves Garlic -- minced
¼ cup Dry Sherry
4 cups Vegetable Stock
28 ounces Can Roma Tomatoes-undrained, chopped
15 ounces Can Kidney Beans-drained and rinsed
1½ tablespoon Tomato Paste -- or more to
Taste
2 mediums Zucchini -- cut in small
Pieces
½ pounds Green Beans -- (fresh)
Sliced
1 teaspoon Salt
1 Splash Tabasco Sauce-or to taste
½ teaspoon Fresh Ground Black Pepper
2 teaspoons Dried Basil
2 teaspoons Dried Oregano
½ cup Macaroni -- small shell

Directions

In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock.

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