Title: Minnestrone Soup (Delux)
Categories: Vegetable Diet Good Soup
Yield: 8 Servings

2	qt	Vegetable Broth (home made)
1	qt	Water
1	lb	Carrots
3	md	Onion
4		Celery stalks
3	c	Cabbage
2	md	Zucchini
15	oz	Kidney beans canned
2	oz	Macaroni, uncooked
3	tb	Garlic clove minced
2	tb	Parsley dried
1/8	ts	Pepper
3	tb	Paprika
2	tb	Italian seasoning
32	oz	Tomato canned low sodium
2	tb	Olive oil
1	md	Leek

Dice the onions. Cube the carrots. Dice the celery stalks. Clean, split and chop the white portion of the leeks. Wash and cut the zucchinis into bite size cubes. Pre-cook the macaroni. Put a large (12 quart pan) on high heat. When hot added the olive oil then the diced onion and garlic. Cook stirring occasionally for about ten minutes. Add the celery, leeks and all the dry seasonings except for the paprika. Stirring regularly cook until the onions are clear and the celery is softening. Add the carrots, vegetable broth and water. Crush the tomatoes before adding. Stirring well add the paprika. Bring mixture to a boil then lower the heat to a good simmer. Add the cabbage and the zucchini. Stir well and cover. Cook for about five hours or more stirring occassionally. Just before serving add the cooked macaroni to heat befor serving.

Source: My recipe with help from many sources By novmom@juno.com (Angela Gilliland) on May 12, 1997

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