Minestrone Soup

• 1/2 c. olive oil
• 1 clove garlic, minced
• 2 c. chopped onion
• 1 c. chopped celery
• 4 Tbsp. chopped parsley
• 1 (6 oz.) can tomato paste
• 1 (10 1/2 oz.) can beef broth
• 9 c. water
• 1 c. chopped cabbage or more
• 2 carrots, sliced thin
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 (1 lb.) can kidney beans (red light skin)
• 1 c. canned or frozen beans or peas
• 1/4 tsp. sage
• 1 c. macaroni

1. Heat oil in a large pot.
2. Add garlic, onion, celery and parsley. Cook until soft. Stir in tomato paste and next 7 ingredients.
3. Mix well. Bring to a boil.
4. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients and cook 10 to 15 minutes.

olive oil, clove garlic, onion, celery, parsley, tomato paste, beef broth, water, cabbage, carrots, salt, pepper, kidney beans, peas, sage, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650166 (may not work)