Italian Minestrone Soup

• 1 medium onion, chopped
• 1/4 c. celery leaves, chopped
• 2 cloves garlic, minced
• olive oil
• 1 c. chopped carrot
• 1 c. chopped celery
• 2-14 oz. diced tomatoes w/liquid
• 1-8 oz. tomato sauce
• 2 c. beef stock
• 1 c. red wine
• 1 zucchini, halved and sliced
• 1 1/2 c. chopped cabbage
• 1-14 oz. white or pinto beans
• 1 c. elbow macaroni
• water or V-8 juice
• pepper
• 2 bay leaves
• 1 t. oregano

1. Saute onion, garlic and celery leaves in olive oil until onions are clear, 5-10 minutes. Add carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper.
2. Simmer until carrots are tender, 10-15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1-2 cups of the water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You may vary this recipe with other beans, vegetables or rice.

onion, celery, garlic, olive oil, carrot, celery, tomatoes, tomato sauce, beef stock, red wine, zucchini, cabbage, white, elbow macaroni, water, pepper, bay leaves, oregano

Taken from www.epicurious.com/recipes/member/views/italian-minestrone-soup-50012698 (may not work)