Newcomb Minestrone Soup

Anita Newcomb shared with me this winning recipe for cold winter nights, days and even summer. Minestrone suop never fails when it's done right. Try it, especially if you live in Chicago and are freezing like I am when visiting Liat... Stay warm, well nourished and enjoy!

Newcomb Minestrone Soup:

• 2 medium onions chopped
• 1 medium carrot chopped
• 1 stalk of celery sliced
• 2T olive oil
• 2 cans (14.5 oz each) chicken broth (for vegetarians use vegetable broth)
• 1 can (16 oz) diced tomatoes, undrained
• 1 cup of cabbage, shredded
• 3/4 cup tomato juice
• 1 tsp dried basil
• 1 can (15 oz) cannellini beans (white), rinsed and drained
• 1 medium zucchini sliced
• 1/2 of 9 oz pkg of frozen green beans
• 2 oz. spaghetti broken (I put a little more pasta in)
• 1/4 cup parmesan cheese

Cook onions, carrot, and celery in hot oil till tender. Stir in broth, undrained tomatoes, cabbage, tomato juice, basil. Bring to a boil; reduce heat, cover and simmer 20 minutes. Stir in cannellini, zucchini, green beans, spaghetti. Return to a boil; reduce heat. Cover and simmer 10-15 minutes until vegetables and pasta are tender. Ladle into bowls. Serve with parmesan cheese sprinkled on top.