Minestrone Soup Prep Time: 30 minutes Cook Time: 45 minutes Ingredients - 1 onion, chopped - 3 cloves garlic, minced - 1 cup celery, chopped - 1/2 cup carrots, thinly sliced - 28 ounces tomatoes, canned, diced in juice - 3 cups beef broth - 3 cups water - 16 ounces kidney beans, drained and rinsed - 1/2 cup small pasta - 10 ounces spinach, frozen, thawed and well drained - 8 ounces mushrooms, canned, sliced and drained - 2 small zucchini, sliced with skin - 3 tablespoons fresh parsley, chopped	1

	- 1 teaspoon onion salt - 1/4 teaspoon oregano - 1/2 teaspoon garlic salt - 1/4 teaspoon sage - 1 bay leaf - salt & pepper to taste - GARNISH (optional): - freshly grated Parmesan or Romano    An easy to prepare Italian soup for lunch or dinner.   Directions In a large sauce pan, bring beef broth and water to a boil. Reduce heat and add onion, garlic, celery, carrots, tomatoes, kidney beans, parsley, seasonings, and bay leaf. Return to a boil and then reduce heat and cook for 20 minutes. Add pasta, zucchini, canned mushrooms, and spinach (drained). Stir and return to a boil. Reduce heat and cook an additional 15 minutes or until pasta is tender. Remove bay leaf. Garnish with freshly grated Parmesan or Romano cheese if desired, and serve.	2