I Can't Wait!

I sent an email reply to Mitzi's email that I was coming. I had so many compliments on my Minestrone Soup that I will make that for November and send some Rhodes rolls if anyone wants them-weeknights I use those b/c they are easy. Were my portion sizes the right size for everyone? If not-please let me know so I can adjust. I know I have the largest family and only get 1 meal out of each entree-but for the most part my kids are liking them-so I look forward to this month! It has saved me on my crazy T,W, and Th nights!!! Thanks!

Here is the Garden Minestrone Soup Recipe

1 28 oz can crushed Muir Glen tomatoes with basil (it has to be these or it doesn't turn out as good)
1/2 yellow onion, chopped
4 stalks of celery, chopped
4 carrots, peeled, chopped
1/2 head of green cabbage, chopped
6 cups water and 3 tomato-chicken bullion cubes
OR
6 cups of chicken broth
1 c fresh torn spinach
1 c cooked pasta of your choice, I usually use whole wheat macaroni

Sautee onion, celery, carrots, and cabbage until crsip tender. Add tomatoes and broth. Bring to a boil, then simmer for 30 minutes. Add cooked pasta last 15 minutes of simmering before serving.

Serve with crusty rolls or grilled sandwiches. Even my kids and husband who fight me to eat their veggies-love this soup.
Enjoy