MINESTRONE

INGREDIENTS:

4 tablespoons margarine (or olive oil –use less) 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans (or kidney beans or small white navy beans) 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 small zucchini, sliced 1 tablespoon tomato paste (optional) 1 1/2 cups cubed potatoes 1 quart chicken broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup elbow macaroni 1/2 cup grated Parmesan cheese

DIRECTIONS:

1.	Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2.	Add beans, cabbage, tomatoes, tomato paste, zucchini, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 30 minutes until vegetables are barely tender.
3.	Add pasta, and simmer for 20 minutes more. Correct seasoning, and serve hot with grated cheese.

Great with any kind of beans or vegetables!