Soup of the Day: Minestrone

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Kari's Minestrone

1 onion, diced
2 stalks celery, sliced
2 small or 1 large carrot, peeled and sliced
1/4 small cabbage, cut in thin shreds (about 2 cups)
1/2 green bell pepper, diced
3-4 cloves garlic, minced
1 (14.5 oz)can diced tomatoes
2 bay leaves
1/2 tsp dried thyme
1/8 tsp dried oregano
black pepper
7 cups veg broth (or water and bouillon cubes)
2 small zucchini, diced
1 can white beans, or other bean, rinsed and drained
1 cup mini Farfalle, or other small pasta
1/2 cup peas

In large soup pot, saute onion, celery, carrot, cabbage, bell pepper, and garlic in water. When vegetables soften, add tomatoes, bay leaves, thyme, oregano, and several grinds of black pepper. Add vegetable broth (or water and bouillon) and simmer for 20 minutes. Add zucchini, beans, and pasta. Simmer 7-10 minutes. Test pasta. When tender, stir in peas. Heat through. Adjust seasonings to taste. Add more broth or water if soup seems too thick and you want more broth. Serve with crusty bread.

You can add other vegetables, depending on what you have available. Toss in some green beans or corn or spinach or parsley or whatever you like.