Minestrone Soup

Soak 1 cup dried kidney beans (I like red beans better) in water to cover. In the morning, cook beans until soft (1.5 hours).
Or if you forget to soak your beans, bring them to a boil, let sit for 5 mins, then cook until soft (2 hours). You may also use canned beans though this soup does not taste nearly as good if you use canned beans.

Scald in 3 tbsp of canola or olive oil:
1 large peeled diced potato
1 large peeled, coined carrot

Add:
small sliced onion - cook until soft
2 cloves garlic, minced

Add 8 cups of water with 8 envelopes of George Washington broth, the beans with juice, and 1 can diced unseasoned tomatoes.

Season with:
1 tsp dried basil
1 pinch of oregano
1 pinch of parsely
Salt and pepper to taste

Simmer till vegetables are tender. At the end, add 1-2 handfuls of small pasta macaroni/shells, and 1 large or 2 small sliced zucchini, 1 cup of shredded cabbage, and simmer until the pasta is al dente. Serve with vegan parmesan cheese. Serves 8