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Minestrone is a wonderful, hearty vegetarian bean soup. I serve it either at dairy meals, with some Parmesan cheese, or plain with a meat meal. You can vary the amounts of the vegetables to your taste, but be sure to add enough bouillion or water to have a soup, not stew, consistency. This soup freezes quite well and keeps about a week in the refrigerator.
Brown onion in oil. Add all diced vegetables, cabbage, and fresh beans. If you are using canned beans, put them in at the end. Stir vegetables in the hot oil. Add the tomatoes, salt, and pepper. Stir and add broth. Cover the pot, simmer for 2 hours. Correct the seasoning, and serve with Parmesan. You can add additional broth during the simmering time if the vegetables are not covered with liquid, but this is a very thick soup.
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