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Minestrone Soup

1 tb Olive Oil
2 Onions; peeled & chopped
6 Cloves Garlic; minced
4 Carrots; cut in 2" pieces
4 Celery Ribs; with leaves
1 Cabbage; coarsely chopped
12 c Water
28 oz Tomatoes; Canned, in bite-sized pieces
16 oz Garbanzo Beans; with juice
16 oz Red Kidney Beans; with juice
1/4 bn Parsley
1 ts Thyme
2 Bay Leaf
1 ds Pepper
1 c Macaroni; Small Elbow
10 Leaves Swiss Chard; cut up

Heat olive oil in large stockpot. Add onions and garlic. Saute 3 minutes, stirring constantly. Add carrots and celery; cook over low heat for 10 minutes, until the onions are limp. Add cabbage, Swiss Chard, water, tomatoes and beans. Bring to a boil, reduce the heat to a simmer and add the spices. Cover and simmer for about 45 minutes. Add the macaroni and cook uncovered 15 minutes. Remove the parsley and bay leaves and serve.

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