Minestrone Soup

• 1/4 c. olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 (28 oz.) can Italian plum tomatoes
• 1 qt. chicken broth (two 14 1/2 oz. cans)
• 1 Tbsp. chopped fresh parsley
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 (15 oz.) cans cannellini beans or dark red kidney beans, drained
• 2 c. shredded cabbage
• 1 medium zucchini, sliced
• 1/2 c. uncooked macaroni
• Parmesan cheese

1. Heat oil in 4 quart pot.
2. Add onion, garlic, carrots and celery.
3. Saute until onion is tender.
4. Add tomatoes with liquid breaking up tomatoes.
5. Stir in broth and seasonings.
6. Bring to a boil.
7. Reduce heat, cover and simmer for 20 minutes.
8. Stir in beans and cabbage; simmer 10 minutes longer.
9. Stir in zucchini and macaroni.
10. Simmer uncovered for 10 minutes.
11. Serve with Parmesan cheese.
12. Makes 6 (2 cup) servings.

olive oil, onion, garlic, carrots, stalks celery, italian plum tomatoes, chicken broth, parsley, basil, oregano, salt, pepper, cannellini beans, cabbage, zucchini, macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500318 (may not work)