We promised Kathi Newcombe was an accomplished cook – now everyone can appreciate that this winter.

Cream of Vegetable Soup

3 Tbs. olive oil

1 large onion, chopped

2-3 garlic cloves, crushed

2 stalks celery, chopped

3 carrots, sliced

2 medium potatoes, cubed

1 head broccoli, chopped

½ lb. green beans, chopped

2 packages frozen corn

2 cups water

1 vegetable bouillon cube

2 tsp. basil

1 tsp. marjoram

1/1/2 quarts milk

4 oz. cheddar cheese, shredded

Salt & pepper to taste

Saute onion, garlic and celery in olive oil for five minutes. Add all other ingredients except milk and cheese, and simmer until vegetables are tender. Place half the soup mixture in blender and puree. Combine all of the ingredients and heat slowly until soup is hot and cheese is melted.

Kathi Newcombe

Minestrone

1 large onion, chopped

1 head broccoli, chopped

2 carrots, sliced

2 zucchini, cut lengthwise into quarters and chopped

2 stalks celery, sliced

1 can kidney beans

1 large can tomatoes, chopped

1 cup uncooked shell macaroni

1 quart water

2 vegetable bouillon cubes

1 tsp. salt

2 tsp. basil

1 tsp. oregano

1 tsp. garlic powder

2 Tbs. butter or olive oil

Saute onion and celery in oil for five minutes. Add water, bouillon cubes, broccoli, carrots, zucchini, and spices. Simmer for 15 minutes. Add tomatoes, kidney beans, and macaroni and simmer until macaroni is tender. Serve hot with grated Parmesan cheese.

Kathi Newcombe