Minestrone Soup

• 1 c. white beans
• 10 c. water
• 3 Tbsp. margarine
• 1 c. chopped onion
• 1 c. chopped celery
• 2 Tbsp. parsley
• 1 Tbsp. garlic powder
• 1 (1 lb.) can whole tomatoes (undrained)
• 4 c. (6 oz.) spinach
• 1 c. elbow macaroni (uncooked)
• 1 c. diced potato
• 1/2 c. chopped carrots
• 1 medium zucchini, sliced
• 2 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper (optional)
• 1/4 tsp. crushed thyme leaves
• 4 beef bouillon cubes

1. Bring beans to a boil in water; cover and simmer for 2 hours. Melt margarine in skillet; add onion, celery, parsley and garlic. Saut until tender; add to beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered, stirring occasionally. Serves 12.

white beans, water, margarine, onion, celery, parsley, garlic powder, tomatoes, spinach, elbow macaroni, potato, carrots, zucchini, salt, oregano, black pepper, red pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34506 (may not work)