Minestrone Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound white beans
2 Tbl. olive oil
10 Ounce onion, diced
2 Clove garlic, minced
1 Pound celery, diced
12 Ounce carrot, diced
1 Pound zucchini, diced
10 Ounce Green beans, cut into 1/2 inch pieces
1 Pound Cabbage, diced
5 Quart vegetable stock
1 Pound tomato concassee
12 Ounce tomato paste
1 Tbl. fresh oregano, chopped
2 Tbl. fresh basil, chopped
1 Tbl. fresh cervil, chopped
2 Tbl. fresh parsley, chopped
TT Salt and Pepper
4 Ounce elbow macaroni, cooked
As needed grated parmasan

Instructions:

1. Soak the beans in cold water overnight, then drain
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve beans.
3. Saute onions in the oil, add garlic, celery and carrots and cook for 3 minutes.
4. Add zucchini, green beans and cabbage, one type at a time, cooking each briefly.
5. Add stock, tomato concassee and tomato paste. Cover and simmer for 2-3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add cdrained beans and cooked macaroni.
8. Bring soup to a simmer and simmer for 15 minutes. Serve in a warm bowl, garnish with parmasan.