Minestrone

• 1/4 c. olive/cooking oil
• 1 medium/large onion, sliced
• 2 or 3 garlic cloves, minced
• 2 medium/large carrots, sliced
• 2 or 3 celery stalks, sliced
• 1 large leek, sliced
• 1 (28 oz.) can plum tomatoes, broken up
• 3 (14 1/2 oz.) cans chicken broth
• 1 Tbsp. dried parsley
• 2 tsp. dried leaf basil
• 1 tsp. dried leaf oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 (15 oz.) cans dark red kidney beans, drained
• 2 c. shredded cabbage
• 1 medium zucchini, sliced
• 1 c. uncooked elbow or shell macaroni
• Parmesan cheese

1. Heat oil in large pot.
2. Add onion, garlic, carrots, celery and leek.
3. Saute until onion is tender.
4. Add tomatoes with liquid, breaking up tomatoes; stir in broth, parsley, basil, oregano, salt and pepper.
5. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes.
6. Stir in beans and cabbage.
7. Simmer 10 minutes longer.
8. Stir in zucchini and macaroni.
9. Simmer for 30 minutes and serve with Parmesan cheese.

olivecooking oil, onion, garlic, carrots, celery stalks, tomatoes, chicken broth, parsley, dried leaf basil, dried leaf oregano, salt, pepper, dark red kidney beans, cabbage, zucchini, shell macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805119 (may not work)