Minestrone Soup


Serves: 12



1 onion - chopped                                              

1 clove garlic - minced                                        

1 stalk celery - chopped                                       

˝ cup cabbage - shredded                                     

2 carrots chopped or thinly sliced                             

2 potatoes - w/o skin, cut into ˝ " cubes                      

6 cups water                                                   

1 15-ounce can of kidney beans                                    

8 ounces tomatoes - crushed                                    

˝ cup parsley                                                 

1 teaspoon of basil                                               

˝ teaspoon salt                                              

Pinch black pepper                                             

1 8-ounce can of peas                                              

2 ounces elbow macaroni - uncooked                             


Sauté onions, garlic, celery, cabbage, and carrots in a large soup kettle for about 5 minutes using only a little water.  Add potatoes, water, and reserved juice from peas.  Cover and simmer until vegetables are tender.  Add un-drained kidney beans, tomatoes, parsley and basil.  Season to taste with salt and pepper.  Cover and bring to a boil then reduce heat and simmer for 30 minutes.  Add peas and cook an additional 5 minutes.  Cook pasta as directed and add to soup.