Minestrone Soup***

By ninebirch

Ingredients

• 2 tlbs olive oil
• 1/3 c diced onion
• 1/2 c diced celery
• 1/2 c diced or sliced carrots
• 1/2 head diced green cabbage
• 1 can light red kidney beans
• 1-1/2 cup elbow macaroni, cooked
• 1 16oz can Italian Diced tomatoes
• 1 tlbs fresh basil, chopped
• 1 tlbs fresh oregano, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried marjoram
• 1/2 c parmesan cheese
• 4 13oz cans beef broth

Details

Servings 12

Preparation

Step 1

Heat oil on medium heat. Add the onions, celery, carrots and cabbage. Saute until tender.

Make sure you use a extra large pot as this recipe makes a lot of soup.

Next add the beef broth, tomato sauce and Italiam diced tomatoes. Cook until thoroughly blended, about 10 minutes. Add the herbs, zucchini and rinsed kidney beans, let simmer partially covered another 25 minutes. Add elbow macaroni and simmer covered another 10 minutes. Add Parmesan cheese during last five minutes of cooking. If you like the flavor of Parmesan cheese sprinkle on top of soup before eating.

Enjoy.

Note: The use of a crock pot after the vegetables are sauted allows you the freedom of not havingt to stand oer the stove.