Italian Minestrone Soup - cooking recipe

Ingredients

1 c. white beans
4 cloves garlic, minced or 2 to 3 Tbsp. minced garlic (in jar)
1 medium onion, chopped
2 stalks celery, diced
6 c. basic chicken broth (or 6 c. canned fat free chicken broth)
1 (16 oz.) can plum tomatoes
1 Tbsp. liquid Butter Buds
1/2 c. red wine (or cooking wine)
1 Tbsp. basil
1 Tbsp. oregano
lite salt to taste (optional)
1/4 tsp. pepper
3 medium size red potatoes, diced
3/4 lb. fresh green beans, cut diagonally into thirds
2 carrots, diced
1/2 c. cooked macaroni

Preparation

Soak white beans for 6 hours in 1-quart of water; pour beans with soaking liquid into stock pot.
Bring to a boil and add garlic, onions and celery.
Cook 1 1/2 hours or until beans are tender; add chicken broth, tomatoes, liquid Butter Buds, wine, basil, oregano, salt and pepper.
Heat to boiling; add potatoes in their jackets, green beans and carrots.
Reduce heat to simmer; cook 30 to 45 minutes or until vegetables are tender.
Add macaroni and serve.