Minestrone Soup

• 2 gal. beef stock
• 1 c. olive oil
• 4 oz. black-eyed peas
• 1 small can chickpeas
• 1 lb. carrots, chopped
• 1 lb. onions, chopped
• 1 lb. celery, chopped
• 8 oz. green pepper
• 6 oz. cabbage
• 3 cloves garlic
• 1 qt. tomatoes, crushed
• 2 Tbsp. parsley
• 1 tsp. basil
• 1 tsp. oregano
• 1/3 c. Parmesan cheese
• 2 Tbsp. salt
• 1 Tbsp. pepper

1. Prepare Stock:
2. Wash beans and soak overnight (or boil for 1 hour); add to stock.
3. Mince onions and celery, carrots, green pepper, cabbage and garlic with French knife.
4. Place olive oil in stock pan and heat.
5. Add minced vegetables and garlic and saute until tender.
6. Add crushed tomatoes, stock, basil, oregano and simmer.
7. Add chopped parsley and Parmesan cheese.
8. Season to taste.
9. Serve by sprinkling Parmesan cheese on top of each serving.

beef stock, olive oil, blackeyed peas, chickpeas, carrots, onions, celery, green pepper, cabbage, garlic, tomatoes, parsley, basil, oregano, parmesan cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482507 (may not work)