Minestrone Soup

By CandyH

Add some crusty bread and this soup is a hearty, healthy meal.

Ingredients

• 4 tablespoons margarine (I use olive oil)
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 1 (19 ounce) can cannellini beans (I also add 1 can kidney beans)
• 1/2 cup shredded cabbage
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon tomato paste
• 1 1/2 cups cubed potatoes
• 1 quart chicken broth
• 2 cloves garlic, minced
• 2 tablespoons dried parsley
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 cup elbow macaroni (I like ditalini)
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

1.Melt butter or margarine (or olive oil) in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

2.Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are tender.

3.Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

*I like to cook the pasta separately then add it to the soup.