Recipe: Vegetable Minestrone (Del Monte, 1988)

VEGETABLE MINESTRONE

1 small onion, diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 tbsp. olive oil
2 cans (13 3/4 oz. each) beef broth
2 cans (14 1/2 oz. each) Del Monte Italian Style Stewed Tomatoes
1 (16 oz.) can kidney beans, drained
Dash pepper
1 zucchini, sliced
1/4 cup uncooked pastina or other tiny pasta

In heavy 4-qt. pot, cook onion, carrot and celery in oil until tender-crisp.

Stir in broth, tomatoes, beans and pepper. Cover and simmer 20 minutes.

Bring to boil; stir in zucchini and pasta. Cook, stirring occasionally, 10 minutes or until pasta is tender.

Microwave Directions:
Combine onion, carrot, celery and oil in 3-qt. microwavable bowl. Cover and cook on high 5 minutes or until tender, stirring halfway through. Stir in remaining ingredients. Cover and cook on high 20 minutes or until vegetables are tender, stirring halfway through.

Makes 6 servings (approximately 1 1/4 cups each)
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988