Minestrone Soup

Karen Sokol

1 T. oil

1 medium onion, chopped

1/8 tsp. garlic

3 carrots, sliced

3 celery stalks, sliced

1 can (28 oz) whole tomatoes

2 cans (14 ½ oz) chicken broth or 28 oz of water and 2 T. chicken base

1 T. parsley

1 can bean with bacon soup

2 tsp. basil

1 tsp. oregano

1/2 tsp. black pepper

2 cans beans; kidney, Great Northern, whatever you like

2 medium zucchini, sliced

1/2 c. uncooked shell, macaroni, or spaghetti

Grated Parmesan cheese

Heat oil in 4 qt pot. Add onion, garlic, carrots, and celery. Sauté until onion is tender. Add tomatoes. Stir in broth, parsley, basil, oregano, and black pepper. Bring mixture to a boil, and reduce heat. Cover and simmer 20 minutes. Stir in beans, Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer uncovered 20 minutes or until done. Sprinkle Parmesan cheese on top of each bowl.