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Ingredients

• 1/2 cup extra virgin olive oil
• 1 cup chopped onion
• 3 stalks celery, diced (use some of the leaves)
• 3 carrots, peeled and diced
• 1/4 head green cabbage, shredded
• 1/4 pound green beans, cut into 1 inch pieces
• 1 clove garlic, minced
• 3 - 4 sprigs parsley, preferably Italian flat leaf, chopped
• 3 ounces tomato paste (1/2 of a 6 ounce can)
• 1 (14-ounce) can diced tomatoes, with juice
• 2 cups low-sodium beef stock (or vegetable stock)
• 9 cups water
• 1 - 2 cans kidney or cannellini beans (or combo) drained and rinsed
• 3 small zucchini, diced
• 1 cup small pasta, such as elbow macaroni (cooked according to package directions)
• salt and freshly ground pepper, to taste
• Dash red pepper flakes (optional)
• 6 tablespoons grated parmesan cheese, or to taste

Description

When The Weather Starts Getting Chilly, I Start Thinking About Soups And Slow Braises. This Is A Wonderful Hearty Minestrone, Made Without Meat. If You Wanted To Be Totally Vegetarian, Just Use Some Vegetable Stock Instead Of The Beef-broth. It's Good

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