Minestrone Soup - cooking recipe

Ingredients

1/4 c. safflower or other oil
1 medium onion, chopped
1/4 tsp. garlic powder
1 c. each: carrots and celery
1 (28 oz.) can tomatoes with juice
2 to 4 tsp. salt (to your taste)
1/4 tsp. white pepper
1/8 tsp. cayenne pepper
4 c. water
1/2 c. whole wheat macaroni (uncooked)
1 c. fresh green beans, cut, or can use frozen
2 medium zucchini, sliced
2 c. washed fresh spinach leaves, stems discarded
2 (15 oz.) cans navy or other beans
Parmesan cheese

Preparation

Saute onion in safflower oil.
Add garlic.
Add carrots, celery, tomatoes, salt, white and cayenne peppers and 4 cups water.
Bring to a boil, then simmer for 40 minutes.
Add green beans, macaroni, zucchini, spinach and navy beans.
Bring to a boil, then simmer for 30 minutes more.
Serve topped with a generous sprinkling of Parmesan cheese.
Yields 2 1/2 quarts soup.