#1674 - Minestrone Soup

(by Shirley McNevich)

2 carrots (washed, peeled and cut into coin shaped pieces)
1 cup chopped cabbage
1 rib of celery (sliced)
1 onion (chopped)
1 clove of garlic (minced)
2 tsp. canola oil
3 cups water
1 - 14.5oz. Italian diced tomatoes (do NOT drain)
3 beef bouillon cubes
1 cup chopped spinach
2/3 cup uncooked elbow macaroni
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In large saucepan add carrots, cabbage, celery, onions, minced garlic, canola oil and 1 of the cups of water--cook and stir over medium heat for 5 minutes. Add the other 2 cups of water, diced tomatoes and their juice, and the bouillon cubes--stir and cook while bringing to a boil. Reduce heat to simmer--simmer uncovered for 20 minutes or until vegetables are tender. Add spinach, pepper and drained macaroni--stir and cook until macaroni is hot.