Mnc Minestrone

• 1/3 cup olive oil
• 1 large onion, chopped into eighths
• 1 carrot, peeled, diced
• 1-2 rib celery
• 4 cloves garlic
• 1/2 can kidney beans
• 2 cans chopped tomatoes
• 4 cups chicken broth, low sodium
• 1 cup macaroni / crunched spaghetti (optional)
• 1 batch shredded cabbage

1. Add olive oil to the pan over medium heat.
2. Add onions and stir until softened.
3. Add carrots and celery and cook for about 4 minutes, stirring often.
4. Add in potato, and cook for another 2 minutes.
5. Add in tomatoes and broth and bring to a boil, stirring occasionally.
6. Add in kidney beans and bring down a simmer. Cook for 10 minutes with lid on.
7. Add in pasta, and cook for another 10-15 minutes until all ingredients are cooked well.
8. Add salt and pepper to season.
9. Serve cold raw cabbage in bowls, and ladle the hot minestrone over.

olive oil, onion, carrot, celery, garlic, kidney beans, tomatoes, chicken broth, batch

Taken from www.epicurious.com/recipes/member/views/mnc-minestrone-56f39d5dee38bb820a05a468 (may not work)