2 onions, chopped
4 stalks celery, chopped
4 carrots, cut in rounds
1 sm. cabbage, shredded
1-2 potatoes, chopped
2 c. kidney beans (canned)
4 c. stewed tomatoes
2 tsp. garlic powder
2 tsp. oregano
4 tsp. basil
3 tsp. salt
1/2 tsp. pepper
1 tbsp. dried parsley
8 c. water

Saute in 1/4 cup oil the first 5 ingredients in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup rice or noodles. Boil for 15 minutes more, stirring occasionally. Just before serving, add pesto: 2 tbsp. dried basil 1/2 c. oil

Mince garlic very fine or use press. Add basil, then oil; mix well. Rubbing garlic well against side of bowl to get juices in oil.