Minestrone Soup

Ingredients

• 1 tablespoon EVOO
• 2 Ribs Celery Chopped
• 3 clove garlic Minced
• 2 cups Cabbage Chopped
• 1 large Carrot Chopped
• 1 - 14 oz cans Choppoed Tomatoes with Juice
• 1 - 11.5 oz cans Tomato Juice
• 4 cups Vegetable Broth
• 1 - 19 oz cans Cannellini Beans
• 1 - 15.5 oz cans Red Kidney Beans
• 1 - 15 oz cans Garbanzo Beans
• 1/4 cup Fresh Parsley Chopped
• 1 tablespoon Dried Oregano
• 1 tablespoon Dried Basil
• 1/2 cup Small Elbow Macaroni

Directions

1. Prep work, chop the veggies/parsley. Cook the pasta, drain and set aside.
2. In a strainer in the sink drain and rinse the beans.
3. Heat EVOO in a large sacuepan or dutch oven.
4. Add celery, onion, and garlic. Cook until tender.
5. Add cabage and carrots and cook until crisp/tender, stirring occasionally.
6. Strin in tomatoes with juice, tomato juice, and broth. Bring to a boil then reduce heat to low.
7. Mix in the three bans, parsley, oregano, and basil.
8. Simmer 30 minutes or until the vegetables are tender and the flavors have blended.
9. Stir in the cooked pasta and season to taste.
10. Enjoy!!

We loved this served with  heated crusty bread. Mmmmm!