Jill's Minestrone Soup

I made this soup back in June and I am now just getting around to posting it. I know soup in June sounds awful, but it was good and I was trying to find ways to use up my homemade stewed tomatoes and some of our garden fresh green beans and zucchini. Now it is soup weather, so it just might make the menu again soon. This soup is adapted from a recipe I found on familyfun.com

Minestrone Soup

2 Tablespoons olive oil

1 garlic clove, sliced

3 onions, sliced

3-5 carrots, sliced

1 zucchini, sliced, diced, or cubed (personal preference)

1/2 lb green beans, 1-inch pieces

1/2 head cabbage, shredded (cheat and buy it already done!)

1 (16 oz) can tomatoes, or 1 cup tomato sauce, or 1 quart HOMEMADE Stewed Tomatoes

1 1/2 cups chicken broth

4 cups water

1 can white beans of choice (or 2 cups cooked)

1 teaspoon salt

1 teaspoon basil leaves

1/2 teaspoon ground sage

1/4 teaspoon pepper

1 cup elbow macaroni

Grated Parmesan Cheese

In a large saucepan, heat the olive oil and add the garlic, onions, carrots, zucchini, green beans, and cabbage. Do it one by one as you chop them. Stir to coat the vegetables with oil and cook 3 minutes.

Add the tomatoes or sauce, chicken broth, and water to the pot, breaking up the tomatoes as you do so. Bring to a boil, lower heat and simmer partially covered for at least 30 minutes. Add the white beans and simmer 10 minutes more. Season with salt and pepper (to taste).

Meanwhile, cook the pasta in boiling salted water. When you are ready to serve the soup, put a spoonful of the macaroni in each bowl and spoon the soup over it. Sprinkle with grated cheese.

*Freeze the remaining soup with macaroni separately!