Easy Minestrone Soup

• 1/4 c. oil
• 1 clove garlic, minced
• 1 c. chopped onion
• 1 c. chopped celery
• 2 qt. beef broth
• 2 (6 oz.) cans tomato paste
• 1 (28 oz.) can tomatoes
• 1 c. small elbow macaroni
• 1 (16 oz.) can red kidney beans
• 1 c. cabbage, shredded
• 1 box frozen Italian vegetables
• 1 box frozen peas and carrots
• 2 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. sugar
• 1 Tbsp. oregano
• 1 Tbsp. basil
• Parmesan cheese

1. Heat oil in a Dutch oven.
2. Saute garlic, onion and celery for 5 minutes.
3. Stir in beef broth, tomato paste, tomatoes, macaroni, kidney beans, cabbage and vegetables; bring to a boil.
4. Cover and simmer for 1 hour.
5. Add remaining ingredients, except Parmesan cheese.
6. Cook 15 minutes longer and then garnish with Parmesan cheese.
7. Serves 24 generously.

oil, clove garlic, onion, celery, beef broth, tomato paste, tomatoes, elbow macaroni, red kidney beans, cabbage, italian vegetables, carrots, salt, pepper, sugar, oregano, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732990 (may not work)