Minestrone

• 1/4 c. olive oil
• 1 clove garlic, minced
• 2 c. chopped onions
• 1 c. chopped celery
• 4 tsp. chopped fresh parsley or 2 tsp. dried
• 1 (6 oz.) can tomato paste
• 16 c. water, divided
• 1 c. drained green beans or peas
• 2 bouillon cubes
• 1 c. coarsely chopped cabbage
• 2 carrots, thinly sliced
• 3 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. sage
• 1 (15 or 16 oz.) can kidney beans, drained
• 1 zucchini, sliced
• 1 (7 1/4 oz.) pkg. macaroni and cheese dinner

1. Heat oil in large soup pot.
2. Add garlic, onions, celery and parsley and cook until soft.
3. Stir in tomato paste, 10 cups of water, bouillon cubes, cabbage, carrots, salt (1 teaspoon), pepper and sage and bring to a boil.
4. Lower heat, cover and simmer for 1 hour.
5. Add kidney beans, peas or beans and simmer, covered, until heated through.
6. Bring remaining 6 cups of water to a boil in separate pan.
7. Add macaroni and salt (1 teaspoon).
8. Boil, uncovered, for 7 minutes.
9. Drain and add to soup pot.
10. Whisk in cheese mixture from package.
11. Makes 10 to 12 servings.

olive oil, clove garlic, onions, celery, parsley, tomato paste, water, green beans, bouillon cubes, cabbage, carrots, salt, pepper, sage, kidney beans, zucchini, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126760 (may not work)