Minestrone Soup recipe

8 servings

4 cups vegetable stock

2 (14.5 ounce) cans stewed tomatoes

1 large potato, cubed

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

1 large head cabbage, finely chopped

2 tablespoons Italian seasoning

1 (15 ounce) can kidney beans

3 cups fresh corn kernels

1 large zucchini, sliced

1 cup uncooked orzo pasta

salt and pepper to taste

In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning.

Bring to a boil and reduce heat.

Simmer for about 15 minutes.

Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender.

Season with salt and pepper.