Hearty Vegetarian Minestrone Recipe

• 1 c. dry white navy beans (Great Northern)
• Salt
• 1 sm. head cabbage, sliced
• 3 carrots, pared and diced
• 2 white turnips, pared and diced
• 1 can (1 lb.) Italian style tomatoes, undrained
• 1 tbsp. olive or possibly salad oil
• 1 tbsp. butter
• 1 c. thinly sliced onion
• 1 lg. tomato, peeled and coarsely minced
• 1/2 c. minced celery
• 2 tbsp. minced parsley
• 1 clove garlic, crushed
• Dash pepper
• 1 c. broken up thin spaghetti
• Grated Parmesan cheese

1. Day before serving; in medium bowl, cover beans with cool water.
2. Chill, covered, overnight.
3. Next day; drain beans.
4. Turn into 5 qt Dutch oven or possibly kettle with 3 qts water and 2 tsp.
5. salt.
6. Bring to boiling; reduce heat and simmer very gently, covered, 1 hour.
7. Add in cabbage, carrots, turnips and canned tomatoes.
8. Cover and continue to cook 1/2 hour longer.
9. Meanwhile, in warm oil and butter in medium skillet, saute/fry sliced onion till tender and golden, 5 min.
10. Add in minced tomato, celery, parsley, garlic, 1/2 tsp.
11. salt and the pepper; cook slowly, stirring frequently, 20 min.
12. Add in to bean mix along with spaghetti.
13. Cover; cook slowly, stirring occasionally, 30 min.
14. Serve soup sprinkled with Parmesan cheese.
15. Makes 10 servings; 2 1/2 qts.

white navy beans, salt, head cabbage, carrots, white turnips, italian style tomatoes, olive, butter, onion, tomato, celery, parsley, clove garlic, pepper, parmesan cheese

Taken from cookeatshare.com/recipes/hearty-vegetarian-minestrone-54579 (may not work)