Minestrone Soup

• 1 clove garlic, minced
• 1 large onion, chopped
• 1/4 c. olive oil
• 6 stalks celery with leaves, chopped
• 2 Tbsp. chopped parsley
• 16 oz. can tomatoes
• 2 large carrots, peeled and chopped
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 (10 1/2 oz.) can beef bouillon
• 6 c. water
• 1 (16 oz.) can red kidney beans with liquid
• 1 1/2 c. cooked elbow macaroni
• 3 to 4 Tbsp. grated Parmesan cheese
• 5 oz. frozen peas

1. In large heavy pot, saute garlic and onion in oil.
2. Add all other ingredients except peas, macaroni and cheese.
3. Bring slowly to a boil, lower heat and simmer 1 hour, stirring often. When vegetables are tender, add peas, macaroni and cheese.
4. Remove from heat and let stand 20 minutes.
5. Serves 8 to 10.
6. Freezes well.

clove garlic, onion, olive oil, stalks celery, parsley, tomatoes, carrots, salt, pepper, beef bouillon, water, red kidney beans, macaroni, parmesan cheese, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953187 (may not work)