Garden Minestrone - cooking recipe

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. oil
8 c. vegetable stock
1 lb. can kidney beans
6 c. fresh or frozen vegetables (such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans, peas and corn)
1/2 tsp. each: dry basil, oregano and rosemary
1 (6 oz.) can tomato paste
1/3 c. whole wheat macaroni
2 c. shredded cabbage, spinach or chard
salt and pepper to taste

Preparation

In a 6-quart kettle, saute garlic and onion until soft.
Add stock, beans and their liquid, vegetables, basil, oregano and rosemary; bring to simmering.
Reduce heat; cover and cook for 30 minutes.
Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.
Add cabbage and cook, covered, about 5 more minutes.
Season with salt and pepper and serve.