Loaded Vegetables Minestrone Soup

• 1 cup onions chopped
• 3 cloves garlic chopped
• 1 tablespoon olive oil
• 8 cups beef stock
• 1 cup zucchini sliced
• 3/4 cup carrots sliced
• 2 ribs celery sliced
• 3 1/2 cups tomatoes crushed
• 4 cups white kidney beans, canned drained, prefer cannellini
• 1 cup cabbage shredded
• 1 cup potatoes peeled, cubed
• 1 teaspoon basil crushed
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 10 ounces green beans
• 1/2 cup pasta, elbow macaroni
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated

1. In large stockpot, saut?
2. onion and garlic in olive oil until soft but not brown (about 10 minutes).
3. Add remaining ingredients except Italian green beans, pasta, and Parmesan cheese.
4. Bring to boil, cover; reduce heat and simmer for 1 hour.
5. Stir in beans, pasta and half the Parmesan cheese.
6. Simmer for an additional 15 minutes.
7. Taste for seasoning.
8. Serve hot or at room temperature.
9. Serve in bowls with remaining Parmesan cheese.

onions, garlic, olive oil, beef stock, zucchini, carrots, celery, tomatoes, white kidney beans, cabbage, potatoes, basil, black pepper, tomato paste, green beans, pasta, parmesan

Taken from recipeland.com/recipe/v/loaded-vegetables-minestrone-so-38221 (may not work)