Minestrone Soup

• 1 lb. 11 oz. can kidney beans
• 1 tsp. salt
• 1/2 c. chopped fresh parsley
• 3 cloves garlic, pressed
• 1/2 tsp. pepper
• 3 to 4 zucchini, cubed small
• 3 to 4 stalks celery, chopped
• 2 to 3 small carrots, chopped
• 6 to 8 leaves Swiss chard, chopped
• 3 Tbsp. butter or margarine
• 1 (12 oz.) can chopped tomatoes or whole tomatoes, chopped
• 3 c. water, chicken or beef broth
• 1/2 to 1 c. dry sherry
• 1/4 to 1/2 c. shell uncooked pasta noodles (optional)

1. Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole.
2. Add salt, garlic, pepper, oil and parsley, stirring well.
3. Then add all the vegetables, butter, tomatoes and water or broth.
4. Simmer 1 hour or more and then add sherry.
5. If desired, macaroni may be added at this time.
6. Simmer 15 to 20 minutes longer.
7. Sprinkle with freshly grated Parmesan cheese before serving.
8. If soup seems too thick, add more water.

kidney beans, salt, parsley, garlic, pepper, zucchini, stalks celery, carrots, chard, butter, tomatoes, water, sherry, shell uncooked pasta noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936340 (may not work)