Minestrone Soup

  • Origin : Italy
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 35m
  • Diet Type : A BloodType
  • Properties : Low carb, No pork, No chicken, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 2 Carrots
  • 2 Celery Stalks
  • 0.25 Head Cauliflower
  • 0.25 Bunch Escarole
  • 0.25 Bunch Spinach
  • 0.25 Bunch Endive
  • 0.75 Onion
  • 0.25 Head Cabbage
  • 1 Cup Peas
  • 2 Zucchini
  • 1 Tomatoes
  • 3 potatoes
  • 0.5 Cup Chick Peas
  • 0.5 Cup Kidney Beans
  • 0.25 Tsp Sage
  • 2 Tbsp Olive Oil
  • 1 Tsp Salt Pork
  • 0.25 Cup Ditalini
  • 2 Quarts Salt


Directions

Sift Flour, Salt, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Cloves And Ginger Together (Spices Depend On Your Personal Taste). Beat Eggs, Gradually Adding The Sugar. Beat Until Thick And Light In Color. Beat In Oil, Honey And Coffee; Stir In Flour Mixture And Nuts. Grease An 11X16X4 Inch Baking Pan And Line With Aluminum Foil. For 2 Smaller Cakes, Use Two 9 Inch Loaf Pans. Turn The Batter Into The Pan(S). Bake At 325 Deg F (170 Deg C) 1-1/4 Hours For The Large Cake, 50 Minutes For The 2 Smaller Ones, Or Until Browned And Cake Tester Comes Out Clean. Cool On A Cake Rack Before Removing From Pan.

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