Minestrone Soup - cooking recipe

Ingredients

1/2 c. oil
1 clove garlic, minced
2 c. chopped onion
1 c. chopped celery
4 Tbsp. chopped fresh parsley
1 (6 oz.) can tomato paste
2 beef bouillon cubes
10 c. water
1 c. coarsely chopped cabbage
3 carrots, thinly sliced
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sage or 1/2 tsp. oregano
1 bay leaf
1 (1 lb.) can kidney beans, washed and drained
1 (10 oz.) pkg. frozen green beans
1 c. elbow macaroni

Preparation

Heat oil in a large pot.
Add garlic, onion, celery and parsley.
Cook until soft.
Stir in tomato paste and next 8 ingredients.
Mix well and bring to a boil.
Lower heat, cover and simmer slowly 1 1/2 hours.
Add remaining ingredients.
Cook 10 to 15 minutes more until macaroni is tender.
Makes 8 servings.
Can serve with Parmesan cheese on top.