Genoese Minestrone Soup

• 1/4 c. olive oil
• 1 clove garlic, minced
• 1 Tbsp. parsley
• 3 medium tomatoes, peeled and chopped or 1 small can
• 2 carrots, diced
• 1 (10 oz.) pkg. frozen string beans
• 6 beef bouillon cubes
• 1 1/2 c. drained, cooked kidney beans
• 1 onion, finely chopped
• 1 Tbsp. tomato paste
• 2 stalks celery, chopped
• 2 potatoes, diced
• 6 c. water
• 1 c. elbow macaroni or ditalini
• grated Parmesan cheese

1. Heat olive oil in large saucepot.
2. Add garlic, onion and parsley.
3. Cook until onion is transparent.
4. Add tomatoes, tomato paste, celery, carrots, potatoes, string beans, water and bouillon cubes.
5. Simmer covered about 1 hour.
6. Bring to a boil; add cooked macaroni and kidney beans.
7. Simmer 10 minutes.
8. Serve with Parmesan cheese.
9. Serves 8.

olive oil, clove garlic, parsley, tomatoes, carrots, frozen string beans, beans, onion, tomato paste, stalks celery, potatoes, water, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403175 (may not work)