Minestrone Soup #2

Name: Minestrone Soup #2
Ingredients: 2 tablespoons olive oil; 1 large carrots diced; 1 large celery stalks sliced; 1 medium onions diced; 1 small garlic cloves cut in half; 1/4 pound green beans cut up; 1 medium zucchini sliced; 1 can tomatoes; 2 each beef bouillon cubes low sodium; 1/4 cup pasta, elbow macaroni; 5 ounces spinach shredded; 16 ounces white kidney beans, canned prefer cannellini; 1 can red kidney beans; 6 cups water; 1 1/2 teaspoons salt; 1/2 teaspoon oregano; 3 cups cabbage shredded

17 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 large carrots diced
1 large celery stalks sliced
1 medium onions diced
1 small garlic cloves cut in half
1/4 pound green beans cut up
1 medium zucchini sliced
1 can tomatoes
2 each beef bouillon cubes low sodium
1/4 cup pasta, elbow macaroni
5 ounces spinach shredded
16 ounces white kidney beans, canned prefer cannellini
1 can red kidney beans
6 cups water
1 1/2 teaspoons salt
1/2 teaspoon oregano
3 cups cabbage shredded

Directions

1

In 4 quart saucepan over medium high heat in hot olive oil, cook carrot, celery, onion, garlic and green beans until lightly browned (about 15 minutes).
2

Discard garlic.
3

Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and bouillon; over high heat, heat to boiling, stirring to break up tomatoes.
4

Reduce heat to low; cover and simmer 25 minutes or until vegetables are tender.
5

Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until macaroni is very tender and soup is slightly thickened.
6

Can be spinkled with Parmesan cheese when serving.