MINESTRONE SOUP II

Contributed by Genny Ulrich

Merilyn, my daughter-in-law brought this when Dick was sick. It was really good.

• 2-3 Tbs. olive oil
• 1 small onion, minced
• 1/2 cup zucchini, julienne sliced
• 1 stalk celery, minced
• 2 tsp. crushed garlic (from a jar in the produce section)
• 4 cans vegetable or chicken Broth (Swanson)
• 1 (14.5 oz.) can Italian green beans, drained and rinsed
• 2 (15 oz.) cans red kidney beans, drained and rinsed
• 1 (15 oz.) can small white or great northern beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes
• 1 (15 oz.) can tomato sauce
• 1/2 cup shredded carrots (I buy a bag of shredded carrots in the produce section)
• 1/2 -1 tsp. parsley
• 1-1/2 tsp. salt
• 1/2 -1 tsp. basil
• 4 cups hot water
• 2 cups chopped cabbage
• 1/2 cup small seashell pasta (I know it doesn’t seem like a lot but don’t put more)
• You can add spinach if desired

Heat olive oil in a 10-quart stock pot. Sauté onion, zucchini, celery, and garlic in the oil until the onions begin to turn translucent. Add broth, beans, tomatoes, carrots, spices, and water. 

Bring to a boil and simmer for 20 minutes. Add cabbage and pasta and cook for an additional 20 minutes or until desired soupy thickness. Serve with real grated parmesan cheese on top. This soup is better on the 2nd day!