Jan. 18 - Jan. 31, 2002 OTHER ISSUES GUESTBOOK

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Mary's International Kitchen
.	Minestrone that practically cooks itself       A hearty vegetable soup for a chilly Seattle night. According to Betty Crocker's International Cookbook (from which this recipe was shamelessly and enthusiastically adapted), "Minestrone literally means the big first course." There are many variations of this soup, and the ingredients fluctuate both in amount and type depending on region.       The list of ingredients might seem rather long, but the kitchen work time is brief. Put this nutritious soup together and savor the aromas wafting through the house as you study. 5 servings 1 cup water 1 can drained Great Northern, navy, or kidney beans 4 cups chicken broth 2 small tomatoes, chopped 2 medium carrots, sliced 1 stalk celery, sliced 1 medium onion, chopped 2 cloves garlic, chopped 1/2 cup uncooked macaroni 2 tablespoons snipped parsley 1 teaspoon salt 3/4 teaspoon dried basil leaves 3/4 teaspoon oregano 1/2 teaspoon thyme (optional) 1/4 teaspoon pepper 2 bay leaves 4 ounces green beans, cut into 1-inch pieces (about 3/4 cup) 2 small zucchini, cut into 1-inch slices Grated Parmesan cheese       Put all ingredients into a large pot. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir occasionally; adjust seasoning to taste. Remove bay leaves. Serve with cheese and broiled garlic bread.       Preparation time: Allow a total of 1 ½ hours; 30 minutes to chop veggies and get everything into the pot, plus 1 hour for simmering.	.
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