Della Fontana Minestrone Soup - cooking recipe

Ingredients

1/4 cup olive oil
3 cups diced onions
2 cups diced carrots
2 cups diced celery
1 cup diced tomato
1 cup whole skinned tomatoes
1 cup green beans
1 cup canned kidney beans
1 cup chopped white cabbage
3 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons basil
2 teaspoons oregano
4 tablespoons instant beef bouillon
3 tablespoons instant chicken bouillon
7 cups water
1 cup tomato puree
1/2 cup barley
1 cup frozen peas
1 cup canned garbanzo beans
1 cup ditalini or 1 cup shell macaroni, cooked
1 cup spinach, cooked
grated parmesan cheese, for garnish

Preparation

In large soup pot over medium-high heat, warm oil. Add onions, carrots and celery. Saute until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, cabbage, herbs and spices, bouillon, water, tomato puree and barley. Bring to a boil. Reduce heat and simmer 45 minutes.
Stir in peas, garbanzo beans and cooked pasta. Simmer 15 minutes. Stir in spinach.
Ladle into bowls and sprinkle generously with grated Parmesan cheese.