Minestrone Soup

This is my grandma's Minestrone Soup recipe and it's got pretty much every vitamin you'll ever need in it. I usually only make it a couple times a year since it freezes well and is a great soup for when you're fighting a cold!

- 1/2 c olive oil
- 1 clove garlic, minced
- 2 c chopped onion
- 1 c chopped celery
- 4 Tbsp chopped parsley
- 6 oz tomato paste
- 10 1/2 oz vegetable broth, undiluted
- 9 c water
- 1 c coarsely chopped cabbage
- 2 carrots, thinly sliced
- 1 c green beans
- 1 c peas
- 2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp sage, chopped
- 1 lb kidney beans, cooked
- 1 zucchini, thinly sliced
- 1 c elbow macaroni
- Parmesan cheese slices, to top the soup
- Baguette, if desired

1. Heat the oil in a large pot. Add the garlic, onion, celery, and parsley. Cook until soft.

2. Stir in the tomato paste, broth, water, cabbage, carrots, salt, papper, and sage. Mix well. Bring to a boil, and lower the heat to a simmer. Cook slowly for 1 hour.

3. Add the kidney beans, zucchini, and macaroni. Cook 10 - 15 minutes, until the macaroni is tender.

4. Serve hot topped with Parmesan cheese and a side of baguette!

Z. Hampel