Sylvia'S Minestrone Soup

Name: Sylvia'S Minestrone Soup
Ingredients: 4 qt. beef stock; 2 Tbsp. salt; 1 tsp. black pepper; 1 tsp. oregano; 2 Tbsp. chopped parsley; 3 large carrots, sliced thick (1/4-inch); 5 stalks celery, sliced thick (1/4-inch); 1/2 head cabbage, sliced thick (1/4-inch); 2 c. chopped onions; 1 (10 oz.) pkg. frozen chopped spinach; 1 (6 oz.) can diced or peeled tomatoes; 1 (16 oz.) can tomato paste; 1 (16 oz.) can red kidney beans; 1 (16 oz.) can garbanzo beans; 1 c. salad macaroni (uncooked measure)

15 ingredients

9 steps

Ingredients

4 qt. beef stock
2 Tbsp. salt
1 tsp. black pepper
1 tsp. oregano
2 Tbsp. chopped parsley
3 large carrots, sliced thick (1/4-inch)
5 stalks celery, sliced thick (1/4-inch)
1/2 head cabbage, sliced thick (1/4-inch)
2 c. chopped onions
1 (10 oz.) pkg. frozen chopped spinach
1 (6 oz.) can diced or peeled tomatoes
1 (16 oz.) can tomato paste
1 (16 oz.) can red kidney beans
1 (16 oz.) can garbanzo beans
1 c. salad macaroni (uncooked measure)

Directions

1

Bring stock to a rolling boil.
2

Then add the salt, black pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach.
3

When the carrots have cooked (about 30 minutes), then add the diced tomatoes and the tomato paste.
4

Cook for another 10 minutes.
5

Then add the salad macaroni, garbanzo beans and the kidney beans.
6

Cook until macaroni is done.
7

Turn off heat.
8

Let stand for an hour before serving.
9

Serve with Parmesan cheese and garlic toast.