Longevity Minestrone

• 3 Tbsp. oil (olive or vegetable)
• 4 to 5 cloves garlic, minced
• 1 c. onion, chopped
• 1 c. chopped celery
• 1 c. chopped carrots
• 1 c. chopped cabbage
• 1 c. chopped broccoli
• 1 c. chopped spinach (fresh or frozen)
• 1 tsp. salt
• 1 c. chopped red pepper
• 1/4 c. Parmesan cheese
• 1/4 c. dry pasta (small elbows or shells)
• 1/4 tsp. pepper
• 1 tsp. dried basil or 1 Tbsp. fresh
• 1 tsp. oregano
• 1 Tbsp. wine vinegar or wine
• 1 can kidney beans, drained
• 1 can chickpeas, drained
• 1 (28 oz.) can tomatoes
• 28 oz. water

1. Heat oil in large pot.
2. Add garlic and onion; saute until soft.
3. Add carrots, celery, cabbage, spinach and broccoli.
4. Add basil, oregano, salt, pepper and vinegar.
5. Cover and cook on low heat for 10 minutes.
6. Add red peppers, beans, tomatoes and water. Cover and simmer for 15 minutes.
7. Bring to boil.
8. Add pasta; cook 10 to 15 minutes, until tender.
9. Serve topped with 1 tablespoon cheese.

oil, garlic, onion, celery, carrots, cabbage, broccoli, salt, red pepper, parmesan cheese, pasta, pepper, basil, oregano, wine vinegar, kidney beans, chickpeas, tomatoes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799164 (may not work)