Minestrone (Soup) - cooking recipe

Ingredients

1/2 c. olive or salad oil
1 clove garlic, minced
2 c. chopped onion
1 c. chopped celery
4 Tbsp. chopped parsley
1 small can tomato paste
1 (10 1/2 oz.) can beef broth, undiluted
9 c. water
1 c. chopped cabbage
2 carrots, thinly sliced
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sage
1 (1 lb.) can kidney beans
1 zucchini squash, thinly sliced (optional)
1 c. frozen or canned green beans or peas
1 c. elbow macaroni
grated Parmesan cheese

Preparation

Heat oil in large pot; add garlic, onion, celery and parsley. Cook until soft.
Stir in tomato paste and next 7 ingredients. Mix well; bring to boil.
Lower heat, cover and simmer slowly 1 hour.
Add remaining ingredients, except cheese.
Cook 10 to 15 minutes more or until macaroni is tender.
Serve piping hot with plenty of cheese.
Makes 8 generous servings.
Even better the next day.