Minestrone

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1  tablespoon olive oil
• 2  cloves garlic, chopped
• 1  medium onion, chopped
• 1⁄2 medium head of cabbage, chopped (3 cups)
• 2  small zucchini, chopped (2 cups)
• 2  medium carrots, sliced (1 cup)
• 2  stalks celery, chopped (1 cup)
• 1 (28 ounce) can whole tomatoes, undrained
• 1  can garbanzo beans, rinsed and drained
• 1  can kidney bean, rinsed and drained
• 1 (10 ounce) package spinach, thawed and squeezed to drain
• 4  cups chicken broth
• 46  ounces tomato juice
• 1  cup dry white wine
• 1  tablespoon dried basil leaves
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon pepper
• 2  cups pasta, uncooked (small shells, chili mac)
•  parmesan cheese, grated, if desired

Directions

1. Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except cheese, breaking up tomatoes.
3. Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
4. Add pasta and cook an additional 1/2-hour.
5. Serve with Parmesan.