Vegetarian Minestrone

• 1 cup dried great northern beans, presoaked
• 1 (14 1/2 ounce) can whole tomatoes, coarsley chopped, with juice
• 3 cups tomato juice
• 2 cups vegetable broth or 2 cups water
• 2 cups water
• 1 small yellow onion, chopped
• 3 carrots, sliced
• 2 stalks celery, sliced
• 14 cup chopped parsley
• 1 12 teaspoons salt
• 1 teaspoon dried basil
• 12 teaspoon dried thyme
• 12 teaspoon dried oregano
• fresh ground pepper
• 2 cups chopped cabbage
• 1 medium zucchini, unpeeled, quartered length-wise and sliced
• 34 cup uncooked macaroni or 34 cup other small shell pasta
• freshly grated parmesan cheese, for topping
• homemade garlic-flavored croutons, if desired

1. In a large soup pot over high heat, combine drained beans, tomatoes, tomato juice, stock, water, onion, carrot, celery, parsley, salt, basil, thyme, oregano, and pepper.
2. Bring to a boil, reduce heat to medium-low, and simmer, covered, 1 hour and 15 minutes.
3. Add cabbage, zucchini, and macaroni and cooked, covered, until macaroni and vegetables are tender, about 20 minutes.
4. For a thicker soup, remove about 1 cup vegetables and puree in a food processor or blender.
5. Return to soup pot and simmer, uncovered, until blended.
6. Ladle into bowls and top with Parmesan cheese and garlic croutons.

dried great northern beans, tomatoes, tomato juice, vegetable broth, water, yellow onion, carrots, stalks celery, parsley, salt, basil, thyme, oregano, fresh ground pepper, cabbage, zucchini, macaroni, parmesan cheese, croutons

Taken from www.food.com/recipe/vegetarian-minestrone-130978 (may not work)