Caterina'S Minestrone Soup

• 8 c. boiling water
• 2 or 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 head celery, chopped
• 2 c. Swiss chard, chopped
• 1 zucchini, sliced
• 1/4 c. parsley, minced
• 4 fresh sweet basil leaves or 1/4 tsp. dry basil
• pinch of oregano
• 1 (16 oz.) can tomatoes
• 3 cans kidney beans
• 1 can black-eyed peas (jalapeno flavor)
• 2 potatoes, chopped
• 4 c. chopped cabbage
• 3 Tbsp. olive oil

1. Combine and cook first 10 ingredients 25 minutes.
2. Add beans and peas with their juice and potatoes.
3. Cook 20 minutes more. Add cabbage and 3 tablespoons olive oil and cook until cabbage is tender.
4. In separate pan, cook 1 cup macaroni; drain.
5. Add to soup.
6. Serve with Romano cheese.

boiling water, garlic, onion, celery, swiss chard, zucchini, parsley, sweet basil, oregano, tomatoes, kidney beans, blackeyed peas, potatoes, cabbage, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331626 (may not work)