Esther'S Minestrone Soup - cooking recipe

Ingredients

1/3 c. safflower oil
1 c. onion, chopped
1 c. celery, chopped
4 Tbsp. parsley flakes
1 (8 oz.) can tomato sauce
1 pkg. dry onion soup mix
4 beef bouillon cubes
sage to taste (1/4 to 1/2 tsp.)
9 c. water
1 c. cut green beans
2 carrots, diced
2 c. chopped cabbage
1 c. macaroni
1/4 tsp. pepper
1/2 to 1 tsp. salt
1 can undrained kidney beans
grated Parmesan cheese

Preparation

Heat oil in a large kettle.
Add onion, celery and parsley. Cook until tender.
Stir in tomato sauce, soup mix, bouillon cubes, water, cabbage, vegetables, macaroni and spices.
Cover; bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour. Add undrained kidney beans.
Cover.
Cook 10 to 15 minutes longer. Serve with grated Parmesan cheese.
Makes 10 to 12 servings.