Maudy's Cooking Journal!

...and this is soup for the bread. Super easy hearty soup that can be eaten for several days Good for anytime, but best for winter.

Minestrone Soup
From More-with-Less
Ingredients:
8 0z. pinto/kidney bean
Soak bean overnight, Cover and cook for 1 1/2 hour. Reserve the liquid.

1 onion, chopped
2 cloves garlic, minced
10 cup liquid (reserved bean liquid plus chicken broth)
4 carrot, cubed
2 stalks celery, chopped
2 tomatoes, peeled and chopped (I used 1 can tomato puree)
1 cup frozen corn
1 cup frozen sweet peas
2 zucchini, thinly sliced
1/4 cabbage, thinly shredded
1/2 cup carrot greens, chopped well
1/2 cup elbow macaroni
Salt
Pepper

In a large pan, sautee onion and garlic until soft, add carrot, celery, corn, tomatoes, sweet peas, salt, and pepper. Cover, bring to a boil, reduce heat, simmer for 1 hour. Add cabbage, zucchini, carrot greens, and macaroni. Simmer for another 15 minutes. Serve hot.