Minestrone Soup

¼ cup                oil
1 clove              garlic, chopped or crushed
1 cup                onion, chopped
1 cup                celery, chopped
2  6 oz. cans      tomato paste
1 15-16 oz. can  beef broth
1 ½ qts.             water
1 cup                 cabbage, chopped
1 pkg.                frozen vegetables *
2 ½ tsp.             salt
¼ tsp.                pepper
½ tsp.                rosemary
1  15-16 oz can  kidney beans
1  cup                 sea shells (small pasta shells)
grated parmesan cheese

    Heat oil in a large kettle.  Add onions, garlic and celery and let them cook down.  Stir in tomato paste and next seven (7) ingredients (down to and including rosemary).  Bring to a boil, reduce heat, cover and simmer for one (1) hour.  Add beans and sea shells and simmer an additional 15 minutes.
     Serve with cheese sprinkled on top.  

    For a richer flavor, add 2 chicken bullion cubes.

* Kay got this from Carolyn Glover and has been using it recipe since the mid 70s. I’ll have to look into the size of a package of frozen vegetables…….