Minestrone Soup

• 1 c. thinly sliced carrot
• 1 c. thinly sliced celery
• 1 c. chopped onion
• 1 garlic clove, crushed
• 2 Tbsp. butter or margarine, melted
• 1 large can of crushed tomatoes or 9 medium fresh tomatoes, peeled and chopped
• 2 tsp. salt
• 1 tsp. of dried oregano
• 1 tsp. of Italian seasoning or basil
• 1/2 tsp. pepper
• 2 (14 1/2 oz.) cans ready-to-serve beef broth
• 1 (16 oz.) can navy beans, undrained
• 1 (15 oz.) can red kidney beans, undrained
• 1 large zucchini, cut in half lengthwise and sliced
• 1/4 c. fresh parsley (optional)
• 1 c. uncooked elbow macaroni
• Freshly grated Parmesan cheese (optional)

1. Saute first 4 ingredients in butter in a Dutch oven or heavy kettle over medium heat until crisp-tender.
2. Add tomato and next 4 ingredients.
3. Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally.
4. Stir in beef broth and next 5 ingredients.
5. Bring to a boil; cover, reduce heat and simmer 15 minutes or until macaroni is tender.
6. Sprinkle each serving with Parmesan cheese, if desired.

carrot, celery, onion, garlic, butter, tomatoes, salt, oregano, basil, pepper, ready, navy beans, red kidney beans, zucchini, fresh parsley, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20117 (may not work)