Minestrone Soup-Nancy Luthy - cooking recipe

Ingredients

1/2 c. tubetti or elbow macaroni
1 medium carrot
2 Tbsp. oil or salad oil
3 envelopes vegetable broth
19 oz. can white kidney beans (cannellini)
1/2 tsp. thyme
1 large onion
1/2 small head cabbage
16 oz. can stewed tomatoes
19 oz. can red kidney beans
10 oz. frozen chopped spinach
1/4 tsp. ground pepper

Preparation

Prepare pasta.
Chop onion and carrots.
Slice cabbage coarsely (about 8 cups).
Over medium heat in hot oil, cook onion and carrots until tender.
Add cabbage, tomatoes, instant broth and 6 cups water.
Heat to boiling and reduce to low.
Cover and simmer 30 minutes or until cabbage is very tender.
Add cooked pasta, red and white kidney beans with their liquid, frozen spinach and seasonings.
Over high heat, cook until spinach is completely thawed and mixture is hot.
Makes 8 servings.