Minestrone Soup

• 1 large marrow bone
• 1/2 c. olive oil
• 2 cloves minced garlic
• 3 c. chopped onion
• 1 c. chopped celery
• 1 large can crushed tomatoes
• 2 cans beef broth
• instant beef bouillon to taste
• 8 c. water
• 2 c. chopped cabbage
• 3 sliced carrots
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1 or 2 bay leaves
• 1 can red kidney beans
• 1 can chickpeas
• 2 pkg. frozen green beans
• 1 c. elbow macaroni
• 1 c. chopped parsley for garnish

1. Heat oil in large pot.
2. Add garlic, onion and celery.
3. Cook until soft.
4. Stir in tomatoes and next eight ingredients.
5. Mix well.
6. Bring to boil, lower heat, cover; simmer one hour.
7. Add remaining ingredients.
8. Cook about 10 minutes more until macaroni is tender.
9. Garnish with parsley.

marrow bone, olive oil, garlic, onion, celery, tomatoes, beef broth, instant beef bouillon, water, cabbage, carrots, salt, pepper, bay leaves, red kidney beans, chickpeas, frozen green beans, elbow macaroni, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436294 (may not work)