Minestrone Soup

1/4 C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
11/3 C onion, coarsely chopped
11/2 C celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 Tbsp fresh parsley, chopped
1 C carrots, sliced, fresh or frozen
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained, rinsed
11/2 C frozen peas
11/2 C fresh green beans
dash hot sauce
11 C water
2 C spaghetti, uncooked, broken

Ribollita

This Italian soup is rather like minestrone, but includes beans instead of pasta. It contains healthy and cleansing combination of onions, garlic, celery, fennel, herbs and beans. Beans are low in fat and high in fiber, and can help control blood sugar levels.

3 tablespoons extra virgin olive oil
2 onions, chopped
2 carrots, sliced
6-8 garlic cloves, crushed
8 celery stalks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, thinly sliced
14-ounce can chopped tomatoes
2 tablespoons pesto
3¾ cups of 1-2-3 vegetable broth
14-ounces of cooked navy or borlotti beans, drained

Minestrone

Makes about 2 1/2 quarts (10 1-cup servings)

This is a good basic vegetable soup. You can enhance it with additional vegetables of your choosing

1 small onion, chopped
4 garlic cloves, minced
1 carrot, cut into chunks
1 celery stalk, sliced, including top
1 potato, scrubbed and cut into chunks
2 tablespoons chopped fresh parsley
2 cups tomato juice
2 cups water or Vegetable Broth (see recipe)
1 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1 small zucchini, diced
1/4 cup dry pasta shells
1 15-ounce can kidney beans, drained
1 cup finely chopped fresh kale, collard greens, or spinach
1 tablespoon chopped fresh basil,
or 1 teaspoon dried basil.