Minestrone Soup

 

 

3
tablespoons oil
1
large onion, diced
1
cup celery, diced
1
clove garlic, minced
1
28-ounce can tomatoes
6
cups water
1
cup diced carrots
2
cup diced zucchini
2
cups shredded cabbage
1
teaspoon dried basil, crushed, or 1 teaspoon dried sage
1
tablespoon dried chopped parsley or chervil
1 1/2
cups elbow macaroni, uncooked
1
cup green beans cut into 1-inch lengths, or 1 9-ounce package
frozen cut green beans
1/4
cup spinach, chopped or 1 10-ounce package frozed
chopped spinach
3/4
cut fresh peas or 1 10-ounce package frozen green peas
1
16-ounce can kiidney beans
1
teaspoon salt (optional)
1/2
teaspoon pepper (optional)
Grated Parmesan cheese

 

 

Cook onion, garlic and celery in oil until soft.  Add tomatoes and crush gently.  Add water and bring to a boil.  Add carrots, zucchini, cabbage, basil, and parsley.  Cover and simmer for 20 minutes.  Add green beans, spinach, peas, macaroni and kidney beans, and salt and pepper if desired.

 

Bring to a boil and cook, covered, just until vegetables are tender, about 10 minutes.

Serve sprinkled with Parmesan cheese. 

 

Makes 10 generous servings.