Recipe(tried): Olive Garden Minestrone Soup

Ms. Dee:
There are 2 ways to make this soup. I am going to post the simple way first because I do not know of your culinary expierence. This recipe is for 3 quarts of soup, use a 5 quart soup pot, It will measure 5 in. high by 9.5 in. in diameter. Remember there are 4 cups of water to 1 quart.

Olive Garden Minestrone Soup

1 3/4 cups of celery
1 3/4 cups of chopped onions
1 cup of diced carrots
4 Tbles of olive oil
3 bay leaves
4 garlic cloves, fineley cut
3/4 cup of a combination of red & green peppers, small dice.
1/2 cup of rice or pearl barley ( use minute rice)
1 cup of small shells macaroni or elbows will do. Cook this separate & have it ready when veggies are cooked so you can incorpate it in the soup. save the cooking liquid, if you need more water at the end you can use this water in the soup.
1 Tbls of dried herbs of your choice, Basil, Oregano or Italian seasoning
1/3 cup of grated parmesan cheese.
OPTIONAL:
1 10 oz frozen pack of chopped spinach
1/2 can of a 8, oz can of tomato sauce
& or 2 medium sized tomatoes small to medium chop.
1/2 cup of small lima beans
1/2 cup of garbanzo beans
1/2 cup of red kidney beans
1/2 cup of great northern beans or nav pea beans
1/2 cup frozen green peas
These beans are canned. If you opt for the dried beans it is more work for you, I will help you if you will let me know.

Bring water to a rolling boil, reduce to a simmer. Add the next 6 ingredients. Approx. in 20/25 minutes when that concoction is near done, mix in all other ingredients. Taste, Now is the time to add the salt & pepper to your taste.

I hope you will enjoy it. If you can let me know, Cass (Chef Dunask).