Minestrone Soup

• 1/2 c. oil
• 1 clove garlic, minced
• 2 c. chopped onion
• 1 c. chopped celery
• 4 Tbsp. chopped fresh parsley
• 1 (6 oz.) can tomato paste
• 2 beef bouillon cubes
• 10 c. water
• 1 c. coarsely chopped cabbage
• 3 carrots, thinly sliced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. sage or 1/2 tsp. oregano
• 1 bay leaf
• 1 (1 lb.) can kidney beans, washed and drained
• 1 (10 oz.) pkg. frozen green beans
• 1 c. elbow macaroni

1. Heat oil in a large pot.
2. Add garlic, onion, celery and parsley.
3. Cook until soft.
4. Stir in tomato paste and next 8 ingredients.
5. Mix well and bring to a boil.
6. Lower heat, cover and simmer slowly 1 1/2 hours.
7. Add remaining ingredients.
8. Cook 10 to 15 minutes more until macaroni is tender.
9. Makes 8 servings.
10. Can serve with Parmesan cheese on top.

oil, clove garlic, onion, celery, parsley, tomato paste, water, cabbage, carrots, salt, pepper, sage, bay leaf, kidney beans, frozen green beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453999 (may not work)