Minestrone Soup (White) - cooking recipe

Ingredients

14 cups water
14 -16 vegetable bouillon cubes (start with 14, I like 16)
3 tablespoons extra virgin olive oil
1/2 large onion, chopped
2 tablespoons minced garlic
2 stems fresh thyme (leaves only)
fresh parsley, chopped
fresh ground pepper
salt (optional)
2 carrots, sliced
2 celery ribs, chopped
1/4 of small head of cabbage, chopped
3 potatoes, peeled and large cubed
1 (14 ounce) can chickpeas
1 (14 ounce) can dark red kidney beans
0.5 (8 ounce) bag frozen cut green beans (or fresh)
0.5 (8 ounce) bag frozen cauliflower (or fresh)
1 (15 ounce) can diced tomatoes (I don't use the juice, but you can)

Preparation

Cook onions in olive oil til they start to turn clear.
Add garlic and cook til just before browning.
Add water and boullion cubes. Add cabbage and cook til it starts to wilt.
Add carrots, celery, potatoes, thyme and parsley and cook til just about tender.
Add remaining ingredients and cook for about 15-20 more minutes.
*Probably could use vegetable broth. I just had the boullion cubes so I used them.