Traditional Minestrone

• 2 Tbsp. olive oil
• 2 medium onions, chopped
• 2 c. chopped carrots
• 2 cloves garlic, crushed
• 2 stalks celery, chopped
• 1 (9 oz.) box frozen cut green beans
• 7 c. beef broth
• 1 (14.5 oz.) can stewed tomatoes
• 1 c. elbow macaroni
• 1 (15 oz.) can Great Northern beans, drained
• 2 tsp. dried basil
• 1/2 c. grated Parmesan cheese

1. Heat oil in a large pot over medium-high heat. Add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft, about 10 minutes. Add green beans, broth and tomatoes to pot. Bring soup to a boil; reduce heat and simmer, covered, for 30 minutes. Add macaroni, beans and basil. Simmer, covered, until macaroni is tender, about 10 minutes. Ladle soup into bowls. Top each with Parmesan cheese.

olive oil, onions, carrots, garlic, stalks celery, beef broth, tomatoes, elbow macaroni, great northern beans, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111069 (may not work)