Minestrone Soup - cooking recipe

Ingredients

2 medium onions (1 c.), chopped
1 medium carrot (1/2 c.), chopped
1 stalk celery (1/2 c.), sliced
1 clove garlic, minced
2 Tbsp. olive or cooking oil
2 (14 1/2 oz.) cans chicken or beef broth
1 (16 oz.) can tomatoes, cut up (save juice)
1 c. shredded cabbage
3/4 c. tomato juice
1 tsp. dried basil, crushed
1 (15 oz.) can cannellini or Great Northern beans, rinsed and drained
1 medium zucchini (1 c.), sliced 1/4 inch thick
1/2 (9 oz.) pkg. frozen Italian-style green beans
2 oz. pkg. spaghetti or linguini, broken (1/2 c.)
2 oz. Prosciutto or fully cooked ham, diced
1/4 c. finely shredded Parmesan cheese

Preparation

In
large
Dutch
oven
cook onions, carrot, celery and garlic in
hot
oil until onion is tender but not brown.
Stir in chicken
or
beef broth, undrained tomatoes, tomato juice, cabbage and
basil.
Bring to a boil.
Reduce heat.
Cover and simmer 20 minutes.