Minestrone - cooking recipe

Ingredients

4 oz. sesame shell macaroni or other shell (2 c.)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium rib celery with leaves, chopped
4 garlic cloves, minced
8 c. vegetable stock
3 medium tomatoes, finely chopped or 1 (14 oz.) can unsweetened Italian tomatoes, chopped (undrained)
1 medium potato, cut into 1/2-inch pieces (unpeeled)
1 tsp. dried rosemary
2 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
3 c. finely shredded green cabbage (about 1/2 small head)
1/2 c. chopped fresh parsley

Preparation

In a medium pot of lightly salted boiling water, cook the noodles until just tender, about 6 minutes.
Drain; rinse under cold water and drain again.
Set the noodles aside.
In a large pot, heat the olive oil over medium heat.
Add the onion, carrot, celery and garlic and cook, stirring occasionally until softened, about 5 minutes.
Stir in the vegetable stock, tomatoes, potato, rosemary, basil, oregano, bay leaf, salt and pepper.
Bring to a simmer and cook, partially covered, until potatoes are almost tender, about 8 minutes.
Add noodles.
Simmer 1 minute before serving.
Garnish with parsley.
Serves 8.