Minestrone Soup - cooking recipe

Ingredients

1 clove garlic, minced
1 large onion, chopped
1/4 c. olive oil
6 stalks celery with leaves, chopped
2 Tbsp. chopped parsley
16 oz. can tomatoes
2 large carrots, peeled and chopped
2 tsp. salt
1/2 tsp. pepper
1 (10 1/2 oz.) can beef bouillon
6 c. water
1 (16 oz.) can red kidney beans with liquid
1 1/2 c. cooked elbow macaroni
3 to 4 Tbsp. grated Parmesan cheese
5 oz. frozen peas

Preparation

In large heavy pot, saute garlic and onion in oil.
Add all other ingredients except peas, macaroni and cheese.
Bring slowly to a boil, lower heat and simmer 1 hour, stirring often. When vegetables are tender, add peas, macaroni and cheese.
Remove from heat and let stand 20 minutes.
Serves 8 to 10.
Freezes well.