Minestrone

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1/2 medium head of cabbage, chopped (3 cups)
• 2 small zucchini, chopped (2 cups)
• 2 medium carrots, sliced (1 cup)
• 2 stalks celery, chopped (1 cup)
• 1 (28 ounce) can whole tomatoes, undrained
• 1 can garbanzo beans, rinsed and drained
• 1 can kidney bean, rinsed and drained
• 1 (10 ounce) package spinach, thawed and squeezed to drain
• 4 cups chicken broth
• 46 ounces tomato juice
• 1 cup dry white wine
• 1 tablespoon dried basil leaves
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 2 cups pasta, uncooked (small shells, chili mac)
• to taste parmesan cheese, grated, if desired

1. Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except cheese, breaking up tomatoes.
3. Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
4. Add pasta and cook an additional 1/2-hour.
5. Serve with Parmesan.

olive oil, garlic, onion, head of cabbage, zucchini, carrots, stalks celery, tomatoes, garbanzo beans, kidney bean, chicken broth, tomato juice, white wine, basil, oregano, pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/minestrone-903 (may not work)