Minestrone (Soup)

• 1/2 c. olive or salad oil
• 1 clove garlic, minced
• 2 c. chopped onion
• 1 c. chopped celery
• 4 Tbsp. chopped parsley
• 1 small can tomato paste
• 1 (10 1/2 oz.) can beef broth, undiluted
• 9 c. water
• 1 c. chopped cabbage
• 2 carrots, thinly sliced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. sage
• 1 (1 lb.) can kidney beans
• 1 zucchini squash, thinly sliced (optional)
• 1 c. frozen or canned green beans or peas
• 1 c. elbow macaroni
• grated Parmesan cheese

1. Heat oil in large pot; add garlic, onion, celery and parsley. Cook until soft.
2. Stir in tomato paste and next 7 ingredients. Mix well; bring to boil.
3. Lower heat, cover and simmer slowly 1 hour.
4. Add remaining ingredients, except cheese.
5. Cook 10 to 15 minutes more or until macaroni is tender.
6. Serve piping hot with plenty of cheese.
7. Makes 8 generous servings.
8. Even better the next day.

olive, clove garlic, onion, celery, parsley, tomato paste, beef broth, water, cabbage, carrots, salt, pepper, sage, kidney beans, zucchini, green beans, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686207 (may not work)