Minestrone Soup

This soup tastes like good restaurant fare to me. I double this recipe every time I make it.

14-1/2 oz. can chicken broth (or just use approximately that amount of homemade broth – either veggie or chicken)

14-1/2 oz. can diced tomatoes

1 cup chopped onion

1 cup shredded cabbage

1/4 cup tomato juice

1/2 cup chopped carrot

1/2 cup sliced celery

1 tsp dried basil

1/4 tsp garlic powder

1-1/4 cups water

15 oz. can white kidney beans, rinsed and drained (I frequently substitute my own cooked red kidney beans and the soup is just as good)

1 medium zucchini, sliced 1/4 inch thick

1/2 of a 9 oz. package frozen green beans (I just use about 1 cup)

2 oz. spaghetti or linguine, broken up

2 Tbsp finely shredded Parmesan cheese

In pot, mix broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, garlic powder, and water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Stir in beans, zucchini, and spaghetti. Return to boiling; reduce heat. Cover; simmer for 10-15 minutes more or till vegetables and pasta are tender. Top each serving with Parmesan cheese.

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