Misestrone Casalinga

1 C White Beans -- dried

10 C Water -- or veggie broth

1 Onion -- coarsely chopped

2 Garlic Cloves -- minced

2 Leeks -- sliced

2 Carrots -- sliced

2 Stalks Celery -- sliced

2 Lg Potatoes -- peel, chunk

1/2 lb Mushrooms -- thickly sliced

2 Zucchini -- cun in half length-

-- wise, thick sliced 1 C Green Beans -- 1" pcs

15 oz Stewed Tomatoes -- Italian style

1 tbsp Parsley

1 tsp Dried Basil

1/2 tsp Dried Rosemary

1/4 tsp Dried Sage

1 C Cabbage -- shredded

1/2 C Frozen Peas

1/2 C Orzo -- or other sm pasta

Pepper -- to taste

Soak beans covered in water, overnight. Drain. Place beans and water or broth in lg soup pot with onion and garlic. Bring to boil, cover and cook over low heat for 1 hr. Add leeks, carrots, celery, potatoes, mushrooms, zucchini, green beans, tomatoes, and seasonings. Continue to cook for another hr. Add cabbage and peas. Cook 20 min. Add pasta and cook another 10 min. Sprinkle with freshly ground pepper before serving.

HINT: This soup is even better when it is reheated. It also freezes well. The veggies may be varied to suit your own tastes or to use what you have available.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com