1 onion, chopped
2 cloves garlic
2 ribs celery, diced
2 carrots, diced
2 tbsp. olive oil
beef broth
tomato juice
water (enough to make about 8 cups liquid)
kidney beans
chopped cabbage
spinach or zucchini
fresh chopped tomatoes
green beans or corn
1 cup elbow macaroni
herbs: parsley, basil, oregano, garlic
salt and pepper, to taste
Parmesan cheese, for sprinkling

Sauté vegetables in 2 tablespoons olive oil. Then add liquids. Let simmer for several hours.

Then add: kidney beans, chopped cabbage, spinach or zucchini, fresh chopped tomatoes, green beans or corn, 1 cup elbow macaroni. Herbs: parsley, basil, oregano, garlic.

Season with salt and pepper, to taste. Serve topped with olive oil and Parmesan cheese.

Submitted by: Amy P. Corley