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Minestrone Soup

Minstrone Soup 1 medium onion, chopped
3 cloves of garlic, minced
3 stalks of celery, chopped
2 tbsp. oil
1 (2 qt. bottle) tomato juice
1 (14 1/2 oz. can) chopped or diced tomatoes
3 tsp. instant chicken bullion
3 to 4 cups water
1 tsp. oregano
1 tsp. basil
1 pinch thyme
2 cups cabbage, chopped
1 (1 lb. bag) frozen mixed vegetables*
1 (16 oz. can) northern beans
1 (9 oz. package) cooked cheese tortellini

In a large pot, sauté the onion, garlic and celery in oil until crisp tender. Add juice, tomatoes, bullion, 3 cups of water, oregano, basil, thyme and cabbage. Cook for 10 minutes on medium high heat. Add frozen vegetables. Bring to a boil and cook for 10 more minutes. Add beans and pasta and warm through. Serves 8.

* Instead of frozen mixed vegetables you can add 3/4 cup each of carrots, corn, peas, potatoes, limas and green beans. Increase cooking time if using fresh, cook vegetables until tender.

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