Minestrone

• 1 can kidney beans
• 1 can Great Northern beans
• 3 Tbsp. olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery with leaves, finely chopped
• 8 c. beef broth
• 1 tsp. oregano
• 1 c. shredded cabbage
• 1 can Italian plum tomatoes
• 1/2 c. green peas
• 1/2 c. small macaroni
• 3/4 c. freshly grated Parmesan cheese

1. Heat the oil and saute the onion, garlic, carrot and celery for five minutes.
2. Transfer these ingredients to a large pot.
3. Add the beef broth, oregano and cabbage.
4. Simmer, uncovered, for 15 minutes.
5. Add the juice from the tomatoes.
6. Cut tomatoes into small pieces and add to the soup.
7. Add beans, peas and macaroni.
8. Simmer for 10 minutes until macaroni and all the vegetables are cooked. Serve with Parmesan cheese and bread or crackers of your choice.

kidney beans, great northern beans, olive oil, onion, clove garlic, carrot, celery, beef broth, oregano, cabbage, italian plum tomatoes, green peas, macaroni, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024873 (may not work)