Minestrone Soup

by Karen Nunes

2 tbsp Olive Oil
2 cps chopped Onion
5 lg cloves Garlic, minced
2 stalks Celery, minced
2 lg Carrots, diced
1 sm Zucchini, diced
¼ cp Cabbage, chopped
1 med Bell Pepper, diced
2 dashes Worcestershire Sauce
3 cps water
2 cps Chicken Broth
1 lg can (14oz) Tomato Paste
1 can Kidney Beans
1 can Pinto Beans
1 can Black Beans
1¼ cps Dry mixed Pastas and/or Rice
1 tsp Oregano
Black Pepper, to taste
1 tsp Basil
1 tsp Table Salt

In large pot, saute onion and garlic over medium heat until tender, no longer than 5 minutes. Add diced celery, diced carrots, bell pepper, basil, and oregano. Reduce heat, cover and simmer 10-12 minutes.

Add zucchini, chicken brother, water, Worcestershire Sauce and tomato paste. Cover pot and simmer for about fifteen minutes. Add all beans and simmer for about five more minutes.

Add your pastas and/or rice (Barley opt), and bring to a soft boil over med heat until pasta/rice/barley is just tender.
Serve with warm French Bread and Butter.

8-10 servings