Hearty Minestrone Soup!

· 1 onion, chopped

· 2 celery stalks, sliced

· 2 carrots, sliced

· 1-2 teaspoons crushed garlic

· 6 cups vegetable broth

· 1/2 cups potatoes, cut into bite size cubes

· 1 1/2 cups shredded cabbage

· One 14.5 oz. can chopped tomatoes

· One 8 oz. can tomato sauce

· 1/4 cup fresh parsley, or dried equivalent

· 1 1/2 teaspoon fresh basil, or dried equivalent

· Freshly ground black pepper

· 1/2-1 cup uncooked whole wheat or brown rice pasta

Put the onion, celery, carrots, and garlic in a large put with 1/4 cup of the vegetable broth. Cook over medium to high heat, stirring occasionally, for 2 to 3 minutes, until veggies are soften slightly.

Add the remaining 5 & 3/4 cups of broth and the potatoes, cabbage, tomatoes, tomato sauce, parsley, basil, and black pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.

Add the pasta and continue to cook for another 15 to 20 minutes or until the pasta is fully cooked.

ENJOY!

*This is a variation of the Hearty Minestrone Soup from, The How-to Companion To the feature documentary Forks Over Knives; Edited by Gene Stone; Foreword by T. Colin Campbell, PhD, and Caldwell B. Esselstyn, Jr., MD; 2011