This is a recipe for minestrone soup that has been in our family forever and has been passed down to all of the cousins. It is a very delicious hearty soup! When making it be sure to use a huge pot because the recipe makes a lot of soup. My cousins love to eat this soup especially after a long day of hunting and it has become a staple in our house. —jenbonoma
Saute first 5 ingredients for 10 minutes. Add tomato paste and cook for 5 minutes
Add 4 quarts of water and the boulion cubes and boil for 5 minutes
Salt, pepper, potatoes, cabbage, red peppers, can of crushed tomatoes, parmesan cheese rind, zucchini, spinach, chickpeas, red kidney beans,
Add the next 7 set of ingredients and boil for 20 minutes.
Add the zucchini and spinach and cook until tender
Add the chic peas and kidney beans and cook another 20 minutes. In a separate pot boil water and cook your favorite small pasta (I use orzo or ditalini) drain the pasta and set aside. When preparing the bowl add about a 1/4 of pasta to the soup. Serve with Parmesan cheese.