garlic, chopped or crushed
2 6 oz. cans tomato paste
1 15-16 oz. can beef broth
1 ½ qts.
frozen vegetables *
2 ½ tsp.
1 15-16 oz can kidney beans
sea shells (small pasta shells)
grated parmesan cheese
Heat oil in a large kettle. Add onions, garlic
and celery and let them cook down. Stir in tomato paste and next
seven (7) ingredients (down to and including rosemary). Bring to
a boil, reduce heat, cover and simmer for one (1) hour. Add beans
and sea shells and simmer an additional 15 minutes.
Serve with cheese sprinkled on top.
For a richer flavor, add 2 chicken bullion cubes.
* Kay got this from Carolyn Glover and has been using it recipe since
the mid 70s. I’ll have to look into the size of a package of frozen