Minestrone Soup

• 1/4 c. safflower or other oil
• 1 medium onion, chopped
• 1/4 tsp. garlic powder
• 1 c. each: carrots and celery
• 1 (28 oz.) can tomatoes with juice
• 2 to 4 tsp. salt (to your taste)
• 1/4 tsp. white pepper
• 1/8 tsp. cayenne pepper
• 4 c. water
• 1/2 c. whole wheat macaroni (uncooked)
• 1 c. fresh green beans, cut, or can use frozen
• 2 medium zucchini, sliced
• 2 c. washed fresh spinach leaves, stems discarded
• 2 (15 oz.) cans navy or other beans
• Parmesan cheese

1. Saute onion in safflower oil.
2. Add garlic.
3. Add carrots, celery, tomatoes, salt, white and cayenne peppers and 4 cups water.
4. Bring to a boil, then simmer for 40 minutes.
5. Add green beans, macaroni, zucchini, spinach and navy beans.
6. Bring to a boil, then simmer for 30 minutes more.
7. Serve topped with a generous sprinkling of Parmesan cheese.
8. Yields 2 1/2 quarts soup.

safflower, onion, garlic powder, carrots, tomatoes, salt, white pepper, cayenne pepper, water, whole wheat macaroni, fresh green beans, zucchini, cans navy, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986713 (may not work)