Minestrone Soup - cooking recipe

Ingredients

1/2 c. extra-virgin olive oil
2 large Spanish onions, cut up
4 to 6 cloves garlic, chopped
2 to 4 carrots, peeled and cut up
3 large stalks celery, cut up
1 1/2 tsp. salt
1 medium size head green cabbage, cut up
10 large kale leaves, cut up
1/2 tsp. thyme
2 bay leaves
3 qt. water
1 (28 oz.) can plum tomatoes, broken up (with liquid)
1 (16 oz.) can chickpeas with liquid
1 c. small pasta (such as tubelli, penne or shells)
black pepper and additional salt to taste

Preparation

Heat the olive oil in a 10-quart pot; add the onions, garlic, carrots, celery and half the salt.
Cook over low heat until the onions are wilted, but not browned.
Add the cabbage, kale, thyme, bay leaves and the rest of the salt.
Increase the heat and cook for a minute, stirring constantly.
Add the water, tomatoes and chickpeas and bring to a boil.
Lower the heat and simmer, covered, for 45 minutes.
Add the pasta and cook 15 minutes more or until the pasta is tender.
Correct the seasoning with salt and pepper. Serve with good bread and butter or garlic oil.
Makes 12 to 14 servings.