Italian Minestrone Soup

1. 1

   Saute onion, garlic and celery leaves in olive oil until onions are clear, 5-10 minutes. Add carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper.

2. 2

   Simmer until carrots are tender, 10-15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1-2 cups of the water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You may vary this recipe with other beans, vegetables or rice.

* Per serving · 4 servings · Values may vary.

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