This is my favorite Minestrone soup.
¼ cup cooking oil (I use peanut oil or olive oil)
1 clove garlic, minced or (1/8 tsp. powder)
1-1/3 cup onion coarsely chopped
1-½ cup celery with leaves, coarsely chopped
½ can (6 oz.) tomato paste
1 Tbs. parsley
1 cup carrots, sliced fresh or frozen
4-¾ cup cabbage, shredded
4 cans diced tomatoes (28oz. cans)
1 can red kidney beans, drained, rinsed (black beans also work well)
1 ½ cup frozen peas
1 ½ cup green beans
1 tsp. sugar
Dash of hot sauce (optional)
11 cups of water
2 cups spaghetti, uncooked, broken (I like to use Angel Hair Spaghetti,
because it cooks faster)
- Heat oil in 4-quart saucepan. Add garlic, onion and celery and sauté for
about 5 minutes.
- Add all of the remaining ingredients except for the spaghetti. Stir
- Bring to a boil, reduce the heat and simmer for about 45 minutes or until
vegetables are tender.
- Add uncooked broken spaghetti and simmer until spaghetti is tender.
I love to garnish this soup with grated parmesan cheese.
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Useful Recipe and Cooking Links:
Jamie Oliver: Slow-Cooked Venison & Juniper Stew 
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