Italian Minestrone

• 1 tablespoon olive oil
• 1 head garlic, peeled and chopped
• 2 onions, peeled and chopped
• 3 tablespoons dried parsley
• 4 sprigs fresh basil
• 7 Yukon Gold potatoes, diced
• 2 handfuls green beans, cut into bite-sized pieces
• 1/2 head cabbage, sliced into bite-sized pieces
• 7 Roma tomatoes, diced
• 6 carrots, diced
• 1/2 pound dried cannellini beans
• 1/2 pound dried red kidney beans
• 1/2 pound dried garbanzo beans
• 5 cups water, approximately
• 1/3 cup vegebase
• 6 bay leaves
• 1/3 cup nutritional yeast (optional)

1. 1) Cook the beans using normal methods. The easiest way is to use a quick-soak and then a pressure cooker. Technically, the cannellini and red kidney need a little less time than the garbanzo but it works to put them in altogether. 2) Sautee the garlic and onions in the olive oil. (Is this Dr. F approved?) 3) Put the potatoes in with water to cover and cook one third of the way. 4) Add the cabbage. Cook 1/3 more of the way for the potatoes. 5) Add the green beans, tomatoes, cannellini, red kidney, garbanzo, parsley, basil and vegebase, using water as needed. Stir as needed. 6) Add the carrots at the end so they're still firm and the bay leaves at the end so they don't get broken into pieces. Add the nutritional yeast if you're using it. Cook until the carrots are cooked through, but still firm.

olive oil, garlic, onions, parsley, basil, potatoes, green beans, cabbage, tomatoes, carrots, beans, beans, garbanzo beans, water, vegebase, bay leaves, nutritional yeast

Taken from www.epicurious.com/recipes/member/views/italian-minestrone-50169171 (may not work)