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Hearty
Vegetable Soup
2 tablespoons of salad oil
1 onion, chopped
2 stalks celery, sliced
1 clove garlic, minced
2 cups of shredded cabbage
2 medium carrots, sliced
2 tablespoons of chopped parsley
1 teaspoon of basil leaves, crushed
4 cups of water
two 10 1/2 ounce cans of condensed beef broth
2 cups of tomato juice
one 20 ounce can of cannellini (white kidney beans)
2 small zucchini, sliced
1/2 cup of uncooked small shell or elbow macaroni
Grated Parmesan Cheese
In a 6 quart Dutch oven over medium high heat, cook onion,
celery and garlic until vegetables are tender. Stir in
cabbage, carrots, parsley, basil, water, broth and tomato
juice. Heat to boiling. Reduce heat to low. Cover, simmer 15
minutes.
Stir in beans, zucchini and macaroni. Over high heat, heat
to boiling. Reduce heat to low; simmer, uncovered 15 minutes
until macaroni and vegetables are tender, stirring
occasionally. Pass Parmesan cheese to spoon over each
serving. Yield 12 cups
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