Minestrone Soup - cooking recipe

Ingredients

1/4 c. olive oil
1 medium onion, sliced
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 (28 oz.) can Italian plum tomatoes
1 qt. chicken broth (two 14 1/2 oz. cans)
1 Tbsp. chopped fresh parsley
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
2 (15 oz.) cans cannellini beans or dark red kidney beans, drained
2 c. shredded cabbage
1 medium zucchini, sliced
1/2 c. uncooked macaroni
Parmesan cheese

Preparation

Heat oil in 4 quart pot.
Add onion, garlic, carrots and celery.
Saute until onion is tender.
Add tomatoes with liquid breaking up tomatoes.
Stir in broth and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Stir in beans and cabbage; simmer 10 minutes longer.
Stir in zucchini and macaroni.
Simmer uncovered for 10 minutes.
Serve with Parmesan cheese.
Makes 6 (2 cup) servings.