Minestrone Soup - cooking recipe

Ingredients

1 qt. water
1 c. navy/kidney beans (dry)
3 cloves minced garlic
2 large chopped onions
1 c. sliced celery
1 c. sliced carrots
1 large bay leaf
1/2 c. macaroni
4 to 6 c. chicken broth
2 Tbsp. salt
1/4 tsp. pepper
1 large zucchini, sliced
1 (1 lb.) can tomatoes
3 c. finely shredded cabbage
grated cheese

Preparation

Bring 1-quart water to boil.
Add beans and boil rapidly for 1 minute.
Remove pan from heat and cover.
Let beans stand for 1 hour.
Saute garlic, celery, onions and carrots for
a few minutes, stirring well.
Add tomatoes, broth, salt, pepper, bay leaf and beans.
Heat until soup boils.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
If soup is being served immediately, stir in cabbage, zucchini and macaroni.
If it is not being served immediately, add macaroni to soup prior to serving. Heat until soup boils.
Remove from heat and discard bay leaf.