Genoa Minestrone Soup(Serves 20 Cups)

• 2 c. onions, coarsely chopped
• 1 c. celery, sliced
• 1/4 c. fresh parsley, chopped
• 2 garlic cloves, minced
• 3 to 4 Tbsp. oil
• 5 c. beef broth
• 3 1/2 c. water
• 1/2 c. red wine
• 1 (16 oz.) can tomatoes (undrained), cut up
• 1 (15 oz.) can tomato sauce
• 2 c. cabbage, coarsely chopped
• 1 c. carrots, sliced
• 2 tsp. dry basil leaves
• 1/4 tsp. pepper
• salt to taste
• 1 1/2 c. zucchini, sliced
• 1 c. Green Giant frozen cut green beans
• 4 oz. spaghetti, broken into 2 to 3-inch pieces
• 1 (15 1/4 oz.) can kidney beans (undrained)
• 1 (16 oz.) can garbanzo beans (undrained)

1. In an 8-quart saucepan, saute onions, celery, parsley and garlic in oil until tender.
2. Stir in beef broth, water, wine, tomatoes, tomato sauce, cabbage, carrots, basil and pepper.
3. Salt to taste (optional).
4. Bring to boil.
5. Reduce heat; cover and simmer for 1 hour.
6. Stir in remaining ingredients.
7. Simmer, covered, an additional 15 to 20 minutes or until vegetables and spaghetti are tender.
8. Serve and sprinkle with Parmesan cheese, if desired.

onions, celery, fresh parsley, garlic, oil, beef broth, water, red wine, tomatoes, tomato sauce, cabbage, carrots, basil, pepper, salt, zucchini, green giant, kidney beans, garbanzo beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267228 (may not work)