Minestrone Soup - cooking recipe

Ingredients

1/4 c. butter/margarine
1 (10 oz.) pkg. frozen peas, thawed
1 c. diced carrots
1 c. diced celery
1 c. diced onions
1 Tbsp. chopped parsley
1 tsp. basil
1 (28 oz.) can Italian tomatoes
3 (13 3/4 oz.) cans chicken broth
1 c. shredded cabbage
1/2 lb. sliced zucchini
2 (16 oz.) cans kidney beans
1/2 c. spaghetti in small pieces or elbow macaroni
grated Parmesan cheese

Preparation

About 1 hour before serving:
In Dutch oven over medium heat, in hot butter/margarine, cook peas and next 5 ingredients; simmer 10 minutes.
Stir in next 6 ingredients; cook 20 minutes, or until macaroni is tender.
Salt to taste; serve with cheese.
Makes 15 cups or 8 servings.