MINESTRONE SOUP

just wanted to mention before you start this that this recipe makes a LOT of soup so make sure to use a HUGE pot!

1 large onion, peeled and diced
1 large carrot, peeled and diced
1 celery rib, diced
3 garlic cloves, peeled and minced
4 c. shredded green cabbage
5 c. vegetable stock
1-28 oz. can diced tomatoes, undrained
1/4 c. chopped fresh parsley
1 tbsp. italian seasoning
2 zucchini, diced
1-15 oz. can garbanzo beans, rinsed and drained
1-15 oz. can red kidney beans, rinsed and drained
1/4 lb. small shell pasta
1-10 oz. pkg frozen green beans
salt and pepper

Heat oil in a large pot. Add onion, carrot, celery, and garlic. Cook, stirring frequently, until onion is translucent. Add cabbage and cook for 1 minute.

Add vegetable stock, tomatoes, parsley, and italian seasoning and bring to a boil over med-high heat, stirring occasionally.

Reduce the heat to low and simmer the soup, partially covered, for 40 minutes. Add the zucchini, garbanzo beans, and kidney beans and simmer an additional 15 minutes.

While soup simmers, bring a separate pot of water to boil and cook the past until al dente, drain, and set aside. ( I like to kill two birds with one stone so once the pasta has cooked for a few minutes, I throw the green beans in there to cook with the pasta until both are done).

Add pasta and green beans to the soup and season to taste with salt and pepper. Simmer for 3 minutes.

serve hot.