Minestrone Soup

Minestrone  Soup 
(A variation from Southern Living)

1 (16 oz) can of whole tomatoes

1 (15 oz) can of red kidney beans

1 (15 oz) can of northern beans

1 cup diced carrot

1 cup diced celery

1 cup shredded cabbage

1 cup chopped onions

1 (10 oz) package of chopped frozen spinach

dried basil, rosemary, oregano or a sprig of fresh rosemary plus basil and oregano (optional but adds considerable flavor)

¾ cup uncooked elbow macaroni

6 bouillon cubes (I use Better than Bullion vegetable)

Sauté onion in olive oil until softened

Combine all ingredients (do not drain canned items) EXCEPT macaroni in huge pot. Add 2 ½ qts. of water and bring to a boil. Cover, reduce heat and simmer 1 hour. Stir occasionally, breaking up tomatoes. Add macaroni and cook about 10 minutes until it is tender. Add salt and pepper to taste and a good sprinkle of the other herbs. Sprinkle servings with grated parmesan if desired. This freezes well.