Minestrone Soup

This is a great use of lots of veggies and would be delicious with the whole wheat pasta so many ordered last week.

3 cups chicken broth
3 cups water
2 cups shredded cabbage
2 onions chopped
1 carrot diced (or 20 baby)
1 can diced tomatoes (2 cups if using fresh)
1 med. potato, peeled & chopped
1 stock of celery, diced
1 purple turnip, peeled and chopped
2 tsp. Italian herb seasoning
1 tsp. salt
1/2 tsp. pepper
1 cup chopped green beans
1 med. zucchini, diced or shredded
1 cup of macaroni pasta (dry)
1 cup canned red kidney beans, drained & rinsed
1 cup canned garbanzo beans, drained & rinsed
1/2 cup grated Romano or Parmesan cheese

1- In a large saucepan, combine broth, cabbage, onions, carrots, celery, turnip, tomatoes, potato, Italian seasoning, salt & pepper with the 3 cups water; bring to a boil. Reduce heat & simmer, covered 20 min.

2- Stir in green beans, zucchini, & pasta. Cook covered 15 min. longer.

3- Stir in kidney & garbanzo beans, heat to serving temperature.

Serve sprinkled with cheese.