Minestrone Soup

• 1 c. dried kidney beans
• 3 cloves garlic, crushed
• 1 onion, chopped
• 2 qt. water
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 potato, chopped
• 1 c. green beans, cut in 1-inch pieces
• 1 c. low sodium tomato sauce
• 2 Tbsp. parsley flakes
• 1/4 tsp. celery seed
• 1/2 tsp. marjoram
• 1 1/2 tsp. basil
• 1 1/2 tsp. oregano
• 1/4 tsp. black pepper
• 1 zucchini, chopped
• 1 c. shredded cabbage
• 1/2 c. elbow macaroni or fine egg noodles
• 1 can mushrooms
• 1 qt. tomato
• 1 Tbsp. salt

1. Soak beans overnight and drain.
2. Place beans, garlic and onion in water and bring to boil; lower heat and simmer for an hour. Add celery, carrot, potato, green beans, tomato sauce and seasonings.
3. Simmer another 30 minutes, then add zucchini.
4. Cook another 30 minutes and add cabbage and macaroni.
5. Cook until tender, about 20 minutes or so.

kidney beans, garlic, onion, water, celery, carrot, potato, green beans, tomato sauce, parsley flakes, celery, marjoram, basil, oregano, black pepper, zucchini, cabbage, elbow macaroni, mushrooms, tomato, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448111 (may not work)