Ingredients

• 1 clove garlic, minced
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 tbsp. oil
• 1 cup diced carrots
• 1 cup shredded cabbage
• 19 oz. can tomatoes
• 5 cups beef stock
• 1/2 cup chopped parsley
• 1/2 tsp. pepper
• salt
• 1 cup broken spaghetti noodles
• 1 cup thinly slices zucchini
• 2 - 3 cups cooked kidney beans, undrained
• 2 cups cooked beef, finely chopped
• grated parmesan cheese to garnish

Directions

1. In a heavy pot, sauté garlic, onion, and celery in oil. Add carrots, cabbage, tomatoes, stock, parsley, pepper and salt. Cover and simmer for 20 minutes.
2. Add noodles, zucchini, beans, and meat. Simmer 10 minutes longer, or until spaghetti and vegetables are cooked.
3. Serve topped with freshly grated Parmesan cheese.

Serves 6.

Attribution: Minestrone by Jan Gilbert, Ashton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.