Esther'S Minestrone Soup

• 1/3 c. safflower oil
• 1 c. onion, chopped
• 1 c. celery, chopped
• 4 Tbsp. parsley flakes
• 1 (8 oz.) can tomato sauce
• 1 pkg. dry onion soup mix
• 4 beef bouillon cubes
• sage to taste (1/4 to 1/2 tsp.)
• 9 c. water
• 1 c. cut green beans
• 2 carrots, diced
• 2 c. chopped cabbage
• 1 c. macaroni
• 1/4 tsp. pepper
• 1/2 to 1 tsp. salt
• 1 can undrained kidney beans
• grated Parmesan cheese

1. Heat oil in a large kettle.
2. Add onion, celery and parsley. Cook until tender.
3. Stir in tomato sauce, soup mix, bouillon cubes, water, cabbage, vegetables, macaroni and spices.
4. Cover; bring to a boil.
5. Reduce heat and simmer 45 minutes to 1 hour. Add undrained kidney beans.
6. Cover.
7. Cook 10 to 15 minutes longer. Serve with grated Parmesan cheese.
8. Makes 10 to 12 servings.

safflower oil, onion, celery, parsley flakes, tomato sauce, onion soup, sage, water, green beans, carrots, cabbage, macaroni, pepper, salt, kidney beans, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845234 (may not work)