Minestrone Soup

• 1/2 c. extra virgin olive oil
• 2 large Spanish onions, cut up
• 6 cloves garlic, cut up
• 4 carrots, peeled and cut
• 3 large stalks celery, cut
• 1 1/2 tsp. salt
• 1 medium head cabbage, cut
• 10 large kale leaves, cut
• 1/2 tsp. thyme
• 4 bay leaves
• 3 qt. water
• 1 (28 oz.) can plum tomatoes, broken up with liquid
• 1 (16 oz.) can chickpeas with liquid
• 1 c. small pasta (shells)
• black pepper and salt

1. Pour olive oil into 10-quart pot.
2. Add onions, garlic, carrots, celery and 1/2 teaspoon salt.
3. Cook on low heat until onions are wilted but not brown.
4. Add cabbage, kale, thyme, bay leaves and rest of salt.
5. Increase heat; cook for 1 minute, stirring constantly.
6. Add water, tomatoes and chickpeas; bring to boil.
7. Lower heat; simmer, covered, for 45 minutes.
8. Add pasta; cook until done.
9. For thicker soup, reduce water.
10. Add 1/4 cup Marsala, Port, sherry or vermouth before serving.
11. Sprinkle parsley (fresh); grate Parmesan cheese over top.

extra virgin olive oil, spanish onions, garlic, carrots, stalks celery, salt, head cabbage, kale leaves, thyme, bay leaves, water, tomatoes, chickpeas with liquid, pasta, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554636 (may not work)