Minestrone Soup Recipe

• A 1/2 cup olive oil
• 1-1/2 cups chopped, peeled onion
• l teaspoon minced garlic
• 4 cups water
• l cup sliced carrots
• l cup sliced celery
• 1 28-ounce can plum tomatoes, broken up
• 1-1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup diced fresh green beans
• A 1/2 cup uncooked elbow macaroni
• 1 A 1/2 cup sliced zucchini
• 3 cups shredded fresh spinach leaves
• Parmesan cheese

1. In a heavy 4-6 quart pot heat oil over moderate heat.
2. Stir in onion and garlic and cook about 3 minutes, stirring occasionally until soft.
3. Add water, carrots, celery, tomatoes, salt and pepper and bring to a boil over moderately high heat.
4. Reduced heat to low, cover and simmer 30 minutes.
5. Add green beans to simmering soup.
6. Cover and
7. cook over moderately low heat for 10 minutes.
8. Add macaroni, zucchini, and spinach.
9. Cover and cook
10. 15 minutes until vegetables are tender (but do not overcook).
11. Serve with grated Parmesan.

olive oil, onion, garlic, water, carrots, celery, tomatoes, salt, pepper, green beans, elbow macaroni, zucchini, fresh spinach leaves, parmesan cheese

Taken from cookeatshare.com/recipes/minestrone-soup-66 (may not work)