FORESTHILL FRIENDSHIP CLUB RECIPES Here is a comforting soup recipe for those cold days ahead. A family recipe from Lovelle Angeline’s Grama Alice and found in Friendship Club’s 2010 Cookbook “Recipes Old & New”. Grama’s Minestrone Soup

Ingredients: 1 can Anderson’s split pea soup 1 yellow onion, chopped 4 cans water 1 large zucchini, sliced (cut slices in half) 1 large can peeled tomatoes or 1 large yellow crookneck squash 2 small cans-don’t drain (cut slices in half) 1 can kidney beans-don’t drain 1/2 cup celery, chopped 1 can cannellini beans – don’t drain salt, pepper, garlic powder, oregano 1 can Italian green beans – don’t drain Italian seasoning, basil to taste 2 carrots, peeled and sliced into rounds 1/2 cup long spaghetti, broken into small 1/2 bunch green Swiss Chard, chopped pieces Grated Parmesan cheese Crusty bread

Directions In a large pot, combine soup and water. Add salt, pepper and garlic powder to taste. Bring to a boil, add carrots, cover and simmer until carrots are done. In a small pot, combine tomatoes, oregano, Italian seasoning and basil. Simmer for approximately 10 minutes. Stir so ingredients don’t stick to pot. Add tomatoes to large pot. Add the rest of items, except pasta to pot. Cook for about 10 to 15 minutes. Add spaghetti and cook until tender. Serve with Parmesan cheese sprinkled on top of soup. Serve with crusty bread. Note: You can add or take away items if you like, it always comes out good.

Recipe by Lovelle Angeline Grama Alice (Michaela) Suetta Submitted by Margaret Venturini Foresthill Friendship Club