Minestrone Soup

This is the soup I made for the Relief Society dinner.  I did use vegetable broth, but it would be good with chicken broth as well.  I didn't use quite as much cabbage as it called for., and I substituted garbanzo beans for the kidney beans, and shell pasta for the orzo pasta, and I didn't have any zucchini.  Wow, I didn't realize I'd changed the recipe that much.  But it was delicious!

Minestrone Soup

Ingredients

• 4 cups vegetable stock
• 2 (14.5 ounce) cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped
• 2 tablespoons Italian seasoning
• 1 (15 ounce) can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Directions

1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.