Recipe: Wildcat's Mom's Minestrone

Wildcat's Mom's Minestrone
Servings: 4 to 6

I have a recipe that has been passed down in the family that you should try. We love it because it is simple and delicious, I suggest that you serve this with a dry, crusty bread instead of crackers.

4 tblsp. extra virgin olive oil
1 med. onion, peeled and chopped
2 med. potatoes, peeled and diced
3 carrots, scraped and thinly sliced or diced (your option)
2 stalks celery, chopped or diced
1 3/4 cups cabbage, shredded (up to 1/4 cup more or less may be used, your taste) I use 1/4 cup less for mine.
2 cloves of garlic, crushed
4 to 5 peeled tomatoes, chopped (may be canned tomatoes)
1 1/2 cups shelled peas, fresh or frozen only!
1/2 cup red kidney beans, cooked and drained (may use canned)
1 cup macaroni, or any shape pasta
3 3/4 cups water
Salt and Pepper to taste
Parmesan Cheese to taste

Heat the oil in a saucepan and fry the onion and garlic until the onion is translucent. 3 minutes, max.

Stir in the potatoes, carrots and celery, fry for an additional 3 minutes.

Add the cabbage and the tomatoes; cook an additional 5 to 6 minutes.

Add water, peas, kidney beans, pasta, 1/4 tsp. salt and 1/4 tsp. pepper, simmer, covered until the pasta is just tender, 10 to 15 minutes.

Finial seasoning with salt and pepper to your taste, ladle into bowls and sprinkle with parmesan and serve with bread.

My mom prepared this for the family for as long as I can remember. It is fast and easy. I do not know how Italian it is, I can speak on its taste though. It is worth the effort.