Soups

Classic Minestrone Soup

Margarine, or Butter	3 oz
Onion, medium diced	2 cup
Celery, small diced	1 cup
Carrot, small diced	1 cup
Green Bell Pepper, small diced	0.75 cup
Water, hot	3 qt
Tomato puree	8 oz
Potato, New Potatoes	1.5 cup
Spinach, frozen, thawed, chopped	6 oz
Parsley, dried, flakes	1.5 tsp
Granulated sugar	1 tsp
Thyme, dried, ground	0.25 tsp
Cornstarch	0.3 cup
Water, cold	0.5 cup
Minor's Beef Base 6 x 1 pound	0.3 cup
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound	1 tsp
Great Northern Beans, canned, undrained, or Navy beans	16 oz
Ditalini Pasta, enrich, dry, or Elbow macaroni	2 oz

In an 8 qt. sauce pot over medium high heat, melt margarine or butter. Add onions, celery, carrots and peppers; sauté 4 minutes.
Add water, Beef Base, Roasted Garlic Flavor Concentrate, beans, tomato puree, potatoes, spinach, ditalini, parsley flakes, sugar, basil and thyme. Heat to boiling, stirring frequently. Reduce heat and gently boil until ditalini and vegetables are tender, approximately 12 minutes, stirring occasionally.
In a small bowl, blend cornstarch and water until smooth, using a wire whip. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil 2 minutes, stirring occasionally.