Jane's Minestrone Soup

1 c carrots (julienned)
1 c celery (chopped)
1/2 c onion (diced)
1 med zucchini (julienned)
3 cloves garlic (finely chopped)
1 c shredded cabbage
water and 2 to 3 beef bouillon cubes

1 can red kidney beans (15 oz)
1 can garbanzo beans (15 oz)
1 can flat green beans (15 oz)
1 can white beans (15 oz)

1 can diced tomatoes (14.5 oz)
1 can tomato sauce (29 oz)

1 c small pasta shells
1/2 lb lean ground beef

salt to taste
pepper to taste
2 teaspoons Italian seasoning
2 bay leaves

Parmesan cheese (freshly grated) for topping

Prepare veggies and garlic. Place in large stock pot with enough water to cover. Add bouillon. Bring to a low boil. Add the beans including the liquid. Add the tomatoes and tomato sauce. Return to a slow boil. Brown ground beef, drain and rinse. Add ground beef to soup. Add salt, pepper, Italian seasoning and bay leaves. Let soup simmer slowly for several hours. Just before serving, bring to a low boil and add pasta shells. Cook until pasta is done.

Serve in colorful flat bowls with the Parmesan cheese sprinkled on top. Make some garlic toast or warm some fresh Italian bread for dipping! WONDERFUL!!!

This recipe will make enough soup for 6 - maybe more! AND it's better on the second day! So, don't forget to take some to a neighbor or friend in need of some nourishing love!

Happy Entertaining!