Cathy shares her Minestrone Soup recipe.
I have enjoyed this hearty soup on more than one occasion.
The Parmesan is a lovely accent to all the savory vegetable flavors.
Minestrone Soup
This soup recipe is from an old Hunt's tomato sauce cookbook. - serves many
Saute:
1 onion - chopped
1 to 2 cloves garlic - minced
1 celery stalk - chopped
2 T. fresh chopped parsley
in 1/4 cup olive oil until tender, but not brown.

Add:
1/2 head of chopped cabbage
2-3 sliced carrots
3 - 8oz cans of tomato sauce
1 - 10 1/2 oz can of Campbell's Beef Broth
7 cups of water
1 T. salt
Pepper to taste

Simmer Covered: at a low boil, for 1 hour, stirring often.

Add:
1 cup of small pasta (I use shells)
1 can of undrained red kidney beans
1 can of drained, cut green beans
1 cup of fresh zucchini, sliced.

Simmer Uncovered: for 15 more minutes, or until pasta is tender.

Serve: with fresh grated Parmesan.