Title: Louann's Minestrone Soup
Categories: Pasta Soup Vegetable
Yield: 1 Servings

1	md	Onion -- chopped
3		Cloves Garlic -- minced
1/4	c	Dry Sherry
4	c	Vegetable Stock
28	oz	Can Roma Tomatoes-undrained, chopped
15	oz	Can Kidney Beans-drained and rinsed
1 1/2	tb	Tomato Paste -- or more to
		Taste
2	md	Zucchini -- cut in small
		Pieces
1/2	lb	Green Beans -- (fresh)
		Sliced
1	ts	Salt
1		Splash Tabasco Sauce-or to taste
1/2	ts	Fresh Ground Black Pepper
2	ts	Dried Basil
2	ts	Dried Oregano
1/2	c	Macaroni -- small shell

In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock.

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