The Best Minestrone Soup

Course :	Soups
From:	HungryMonster.com
Serves:	16

As Served at Sylvia's Italian Restaurant in Portland, Oregon

Ingredients:

4	Quarts	unsalted beef broth
2	Tablespoons	salt (see below)
1	Teaspoon	black pepper
1	Teaspoon	dried oregano leaves
1	Tablespoon	chopped fresh parsley
3	large	carrots
5	Stalks	celery
1/2	Head	cabbage, thinly sliced
2	Cups	chopped onions
10	ounces	frozen chopped spinach
14 1/2	ounces	diced or peeled tomatoes
6	ounces	tomato paste
15 1/2	ounces	red kidney beans
15 1/2	ounces	garbanzo beans
1	Cup	uncooked salad macaroni
1	Cup	Parmesan cheese
1	package	Garlic toast

Preparation:

Bring beef stock to a rolling boil in a large stockpot. Add the salt (if using canned broth reduce the amount of salt and add to taste), pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach. Return to a boil and simmer until the carrots are tender (about 30 minutes). Add the tomatoes and tomato paste and cook for another 10 minutes. Add the kidney beans, garbanzo beans and macaroni and simmer until macaroni is tender (about 10 minutes). Turn off heat and let soup stand for 1 hour before serving. Serve with Parmesan cheese and garlic toast.