Sylvia'S Minestrone Soup

• 4 qt. beef stock
• 2 Tbsp. salt
• 1 tsp. black pepper
• 1 tsp. oregano
• 2 Tbsp. chopped parsley
• 3 large carrots, sliced thick (1/4-inch)
• 5 stalks celery, sliced thick (1/4-inch)
• 1/2 head cabbage, sliced thick (1/4-inch)
• 2 c. chopped onions
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 (6 oz.) can diced or peeled tomatoes
• 1 (16 oz.) can tomato paste
• 1 (16 oz.) can red kidney beans
• 1 (16 oz.) can garbanzo beans
• 1 c. salad macaroni (uncooked measure)

1. Bring stock to a rolling boil.
2. Then add the salt, black pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach.
3. When the carrots have cooked (about 30 minutes), then add the diced tomatoes and the tomato paste.
4. Cook for another 10 minutes.
5. Then add the salad macaroni, garbanzo beans and the kidney beans.
6. Cook until macaroni is done.
7. Turn off heat.
8. Let stand for an hour before serving.
9. Serve with Parmesan cheese and garlic toast.

beef stock, salt, black pepper, oregano, parsley, carrots, stalks celery, cabbage, onions, spinach, tomatoes, tomato paste, red kidney beans, garbanzo beans, salad macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948235 (may not work)