Caterina'S Minestrone Soup - cooking recipe

Ingredients

8 c. boiling water
2 or 3 cloves garlic, minced
1 large onion, chopped
1/2 head celery, chopped
2 c. Swiss chard, chopped
1 zucchini, sliced
1/4 c. parsley, minced
4 fresh sweet basil leaves or 1/4 tsp. dry basil
pinch of oregano
1 (16 oz.) can tomatoes
3 cans kidney beans
1 can black-eyed peas (jalapeno flavor)
2 potatoes, chopped
4 c. chopped cabbage
3 Tbsp. olive oil

Preparation

Combine and cook first 10 ingredients 25 minutes.
Add beans and peas with their juice and potatoes.
Cook 20 minutes more. Add cabbage and 3 tablespoons olive oil and cook until cabbage is tender.
In separate pan, cook 1 cup macaroni; drain.
Add to soup.
Serve with Romano cheese.