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Italian Minestrone

1/4 tsp. pepper
1 c. cooked tomatoes
1 c. dried kidney or white beans
2 c. beef bouillon or beef stock
6 c. water
1 lg. chopped onion
1 clove garlic, chopped
3 diced carrots
3 stalks celery, diced
1 c. diced potatoes
2 tbsp. olive oil
1 c. cooked macaroni, 1/2 inch pieces
1 tbsp. salt


Place beans, bouillon and water in large kettle; cook 3-4 hours. Saute vegetables in oil until just tender; add to bean mixture in kettle. Cover and cook slowly for 30 minutes. Stir often. Add macaroni, salt, pepper and tomatoes. Simmer 15 minutes. If thinner consistency is desired, add more bouillon. Makes 10 servings.


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