Minestrone Soup

• 12 oz. canned chicken broth (low sodium)
• 1 c. potato, peeled and diced
• 2 medium carrots, cut into strips
• 6 c. cabbage, cut and chopped
• 1/2 c. navy beans
• 1 qt. water
• 8 oz. canned tomatoes (low sodium)
• 1 medium onion, sliced
• 1 1/2 Tbsp. olive oil
• 1 celery stalk
• 4 c. zucchini, sliced
• 4 oz. tomato sauce (low sodium)
• 2 medium garlic cloves, crushed
• 1/2 tsp. dried basil
• 1/4 tsp. marjoram
• 1/8 tsp. pepper
• 2 Tbsp. freshly chopped parsley
• 2 oz. elbow macaroni (uncooked)

1. Combine navy beans, chicken broth and water in large kettle. Cook for 1 hour.
2. Add carrots, potato, cabbage, canned tomatoes and cook for 30 minutes.
3. Set aside.

chicken broth, potato, carrots, cabbage, navy beans, water, tomatoes, onion, olive oil, celery, zucchini, tomato sauce, garlic, basil, marjoram, pepper, freshly chopped parsley, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345322 (may not work)