Minestrone Soup

• 1/2 c. onion, chopped
• 1/2 c. celery, chopped
• 1 clove garlic, finely chopped
• 2 Tbsp. vegetable oil
• 1 (16 oz.) can whole tomatoes (undrained)
• 1 can beef broth
• 1 can water
• 1 c. shredded green cabbage
• 2 medium carrots, sliced
• 3/4 tsp. leaf basil
• 1 bay leaf
• 1/4 tsp. salt
• 1/4 tsp. oregano
• 1/8 tsp. pepper
• 1/2 c. ditalini or elbow macaroni
• 1 (16 oz.) can cannellini beans, partly drained

1. Saute onion, celery and garlic in oil until soft.
2. Stir in tomatoes, breaking up chunks.
3. Add water and other ingredients, except macaroni and beans.
4. Cover; simmer for 25 minutes.
5. Add macaroni; simmer, covered, for 15 minutes.
6. Stir in beans and liquid.
7. Cook, covered, for 5 minutes, or until vegetables and macaroni are tender.
8. Discard bay leaf.
9. Soup is thick.
10. Serves 4 generously.

onion, celery, clove garlic, vegetable oil, tomatoes, beef broth, water, green cabbage, carrots, leaf basil, bay leaf, salt, oregano, pepper, ditalini, cannellini beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246101 (may not work)