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.