Minestrone Soup-Nancy Luthy

• 1/2 c. tubetti or elbow macaroni
• 1 medium carrot
• 2 Tbsp. oil or salad oil
• 3 envelopes vegetable broth
• 19 oz. can white kidney beans (cannellini)
• 1/2 tsp. thyme
• 1 large onion
• 1/2 small head cabbage
• 16 oz. can stewed tomatoes
• 19 oz. can red kidney beans
• 10 oz. frozen chopped spinach
• 1/4 tsp. ground pepper

1. Prepare pasta.
2. Chop onion and carrots.
3. Slice cabbage coarsely (about 8 cups).
4. Over medium heat in hot oil, cook onion and carrots until tender.
5. Add cabbage, tomatoes, instant broth and 6 cups water.
6. Heat to boiling and reduce to low.
7. Cover and simmer 30 minutes or until cabbage is very tender.
8. Add cooked pasta, red and white kidney beans with their liquid, frozen spinach and seasonings.
9. Over high heat, cook until spinach is completely thawed and mixture is hot.
10. Makes 8 servings.

macaroni, carrot, oil, vegetable broth, white kidney beans, thyme, onion, head cabbage, tomatoes, red kidney beans, spinach, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210084 (may not work)