Minestrone Soup - cooking recipe

Ingredients

1 c. thinly sliced carrots
1 c. sliced celery
1/2 c. chopped onions
1 clove garlic, minced
2 Tbsp. margarine
2 cans (15 oz.) Chef Boyardee Beefogetti
1 can chickpeas, drained
2 c. water
2 beef bouillon cubes
1/2 tsp. salt
1/4 tsp. crushed basil
1/4 tsp. pepper
Parmesan cheese

Preparation

In a 2-quart saucepan, saute carrots, celery, onions
and garlic in margarine.
Add remaining ingredients except cheese. Simmer, covered, for 15 minutes.
Top each serving with Parmesan cheese. Serves six.