2 onions, chopped
2 stalks celery with leaves, chopped
1 clove garlic, chopped fine
4 c. canned tomatoes
2 beef bouillon cubes
6-8 c. water
2-3 potatoes
3-4 carrots
2-3 c. cabbage
2-3 c. kale
1 pkg. frozen peas
Red kidney beans
Elbow macaroni
Fresh or dried basil, oregano, thyme, rosemary, black pepper to taste

Basic Soup Stock: Saute onions, garlic, and celery in small amount of vegetable oil. Add tomatoes, 6-8 cups water and 2 bouillon cubes. Add herbs and spices. Add to soup stock any or all of the following (all uncooked) : diced potatoes, diced carrots, chopped cabbage, chopped kale, frozen peas. Vary the amounts as you like.

For minestrone add 1 can red kidney beans and 1 cup uncooked elbow macaroni. Any version delicious with grated Parmesan on top.