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1/4 cup olive oil
1 clove garlic (minced)
1 large onion (chopped)
6 stalks celery w/leaves (chopped)
2 tbsp. chopped parsley
1 1-lb. can tomatoes (cut up and with liquid)
3 large carrots (peeled and thinly sliced)
2-3 tsp. salt
1/2 tsp. black pepper
1 1-lb. can red kidney beans with liquid
1 1-lb. can peas or 1 package frozen peas, drained
1 medium head of cabbage
2 large potatoes (peeled & cubed) or 1-1/2 cups cooked rice or elbows
8 cups water
Grated Italian cheese

In a large heavy saucepan, sauté garlic and onion in oil for 2 minutes.

Add everything but the cheese. Stir. Bring slowly to a boil, then lower heat and let simmer for one hour or until vegetables are tender.

Serve very hot with plenty of grated cheese and sliced Italian bread with garlic butter.

Can be made a day ahead. Hot water may be added if to thick.

Poster's Notes:
You can add or delete any vegetable.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A