Minestrone Soup


4 tablespoons margarine

3/4 cup chopped onion

1/4 cup chopped celery

1/2 cup chopped carrots

1 (19 ounce) can cannellini beans

1/2 cup shredded cabbage

1 (14.5 ounce) can stewed tomatoes

1 tablespoon tomato paste

1 1/2 cups cubed potatoes

1 quart vegetable broth

2 cloves garlic, minced

2 tablespoons dried parsley

1 teaspoon salt

1/2 cup elbow macaroni


Melt margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot.

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