Minestrone

• 2 cups coarsely chopped onions
• 1 cup sliced celery
• 1/4 cup minced fresh parsley
• 1/4 cup canola oil
• 2 garlic cloves, minced
• 5 cups beef broth
• 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (15 ounces) tomato sauce
• 2 cups coarsely chopped cabbage
• 1 cup sliced fresh carrots
• 2 teaspoons dried basil or Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds ground beef
• 1-1/2 cups sliced zucchini
• 1 cup cut fresh green beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
• 1 cup grated Parmesan cheese

1. In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

onions, celery, fresh parsley, canola oil, garlic, beef broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt, pepper, ground beef, zucchini, green beans, kidney beans, garbanzo beans, ditalini, parmesan cheese

Taken from www.tasteofhome.com/recipes/minestrone/ (may not work)