Easy Minestrone Soup

• 1 whole Medium Onion, Diced
• 1 whole Large Carrots, Peeled And Cubed
• 2 stalks Celery, Washed And Chopped
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 4 cups Water
• 2 whole Bouillon Cubes (chicken Or Vegetable)
• 15 ounces, weight Red Kidney Beans, Rinsed And Drained
• 15 ounces, weight Garbanzo Beans, Rinsed And Drained
• 15 ounces, weight Tomato Sauce
• 14-1/2 ounces, weight Diced Tomatoes
• 1 Tablespoon Dried Basil
• 1 teaspoon Dried Oregano Or Marjoram
• 1 whole Bay Leaf
• 3 dashes Salt And Pepper, to taste
• 1/2 Tablespoons Dried Parsley Flakes
• 1-1/2 cup Shredded Cabbage
• 1/4 pounds Whole Wheat Pasta
• 1 cup Grated Parmesan Cheese To Serve

1. In large pot, saute onions, carrots and celery in butter and oil over medium heat for 7-10 minutes. Stir in water, bouillon, beans, tomato sauce, diced tomatoes, spices and cabbage. Bring to boil, then reduce heat and simmer at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately. Once pasta is cooked, serve Minestrone with parmesan cheese and good quality crusty bread.

onion, carrots, stalks celery, butter, olive oil, water, chicken, weight red, garbanzo beans, tomato sauce, tomatoes, dried basil, oregano, bay leaf, salt, parsley flakes, cabbage, ubc, parmesan cheese

Taken from tastykitchen.com/recipes/soups/easy-minestrone-soup/ (may not work)