Minestrone Soup

• 2 small or 1 large can drained kidney, soy or great northern white beans
• 2 small or 1 large can drained chickpeas
• 7 cups chicken or vegetable broth in carton
• 1 large can stewed tomatoes
• 1/2 c. uncooked elbow, shell or other small macaroni
• 1 bay leaf
• 1/2 t. oregano, thyme, basil
• 1 c. diced raw potatoes
• 2 T. olive oil
• 1 c. chopped onion
• 1 1/2 c. shredded cabbage
• 1 minced clove garlic
• 2 c. diced celery and leaves
• 2 c. sliced carrots

1. In a frying pan heat oil and saute until tender the onions, cabbage, garlic, celery and carrots. Put these into a large pot along with the beans, broth, chickpeas, tomatoes, pasta, bay leaf, herbs and potatoes. Bring to boil. Reduce heat, cover and simmer until the potatoes and pasta are tender. Add water if the soup becomes too thick. Season with salt. Garnish with grated cheese

kidney, chickpeas, chicken, tomatoes, shell, bay leaf, oregano, potatoes, olive oil, onion, cabbage, clove garlic, celery, carrots

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-1269231 (may not work)