Hearty Minestrone Soup

Name: Hearty Minestrone Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6-8
Ingredients: 1 Onion, chopped; 2 Stalks Celery, sliced; 2 Carrot, sliced; 1 Tsp Garlic, crushed; 6 Cups Vegetable broth; 1/2 Cup Green beans, cut in 1 inch pieces; 1 1/2 Cups Potatoes, chunked; 1 1/2 Cups Cabbage, shredded; 14.5 Ounce Can Chopped tomatoes; 8 Ounce Can Tomato sauce; 15 Ounce Can Garbanzo beans, drained and rinsed; 15 Ounce Can Cannellini beans, drained and rinsed; 1/4 Cup Parsley flakes; 1 1/2 Tsp Dried basil; Several Twists Freshly ground pepper; 1/2 Cup Uncooked pasta

By Mary McDougall
This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread.

Serves: 6-8

Prep Time: 20 min

Cook Time: 60 min

Ingredients

1 Onion, chopped

2 Stalks Celery, sliced

2 Carrot, sliced

1 Tsp Garlic, crushed

6 Cups Vegetable broth

1/2 Cup Green beans, cut in 1 inch pieces

1 1/2 Cups Potatoes, chunked

1 1/2 Cups Cabbage, shredded

14.5 Ounce Can Chopped tomatoes

8 Ounce Can Tomato sauce

15 Ounce Can Garbanzo beans, drained and rinsed

15 Ounce Can Cannellini beans, drained and rinsed

1/4 Cup Parsley flakes

1 1/2 Tsp Dried basil

Several Twists Freshly ground pepper

1/2 Cup Uncooked pasta

Directions

Place the onion, celery, carrots and garlic in a large pot with 1/4 cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender.

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