Vegetable Minestrone

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 small clove garlic, minced
• 1 Tbsp. olive oil
• 2 c. water
• 1 can (16 oz.) tomatoes
• 1 medium potato (1 c.), peeled and cubed
• 1 bay leaf
• 1 tsp. crushed basil
• 1/2 tsp. salt
• 1/8 tsp. ground sage
• 1/8 tsp. pepper
• 1 can (8 1/2 oz.) lima beans, drained
• 1 can (8 1/2 oz.) whole kernel corn, drained
• 1 1/2 c. whole wheat noodles, medium size
• grated Parmesan cheese

1. In a Dutch oven, cook the onion, the celery and the garlic in the olive oil until tender but not brown.
2. Stir in the water, undrained tomatoes, cubed potato, bay leaf, basil, salt, sage and pepper.
3. Bring to boiling; stir in noodles.
4. Reduce heat.
5. Simmer, covered, about 10 minutes or until noodles are al dente.
6. Remove bay leaf.
7. Serve with Parmesan cheese.
8. Makes 8 servings.

onion, celery, clove garlic, olive oil, water, tomatoes, potato, bay leaf, basil, salt, ground sage, pepper, beans, kernel corn, whole wheat noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428889 (may not work)