Soup like mother used to make

Thanks to everybody that came out Thursday. We served up warm minestrone soup to combat the coming cold.


A few splashes of olive oil
1 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups vegetable broth
4 cups water
1 cup shredded cabbage
Salt and pepper to taste
Dried basil, oregano, sage and thyme to taste Fresh is even better.
1 cup chopped parsley
1 whole zucchini, sliced
1 cup frozen peas
1 cup kidney beans, soaked in water over night
1 cup macaroni, uncooked


1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.

2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, peas and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes.

3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.

4. Add parsley a minute or two before serving just to wilt it a little.


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