Sun Country Mexican Minestrone Soup - cooking recipe

Ingredients

2 whole chicken breasts, skinned and boned
3/4 lb. cabbage, shredded
3 to 4 scallions (include some green), chopped
2 medium carrots, diced
2 celery stalks, chopped
1 medium turnip, diced
1 (10 oz.) can tomatoes and green chilies
1/2 c. elbow macaroni, uncooked
1/8 tsp. ground cloves
1/4 tsp. each: dried parsley, basil, marjoram and thyme
6 oz. Canadian bacon, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can pinto beans, drained
1 (14 1/2 oz.) can whole tomatoes, coarsely chopped
3 to 4 c. beef stock or canned stock
1/8 tsp. cayenne pepper
Parmesan cheese (low-fat), grated
salt and pepper to taste

Preparation

Cut chicken in 1 x 1/2-inch cubes.
Add all remaining ingredients (except Parmesan cheese) into large pot.
Mix and bring to a boil; simmer for 45 minutes to 1 hour or until ingredients begin breaking down and flavors are well mixed. Serves 8.
Pass Parmesan cheese and fresh ground pepper.
Offer Tabasco sauce.