1 yellow onion, chopped
1 carrot, peeled and chopped
2 celery stalks, diced
Bouquest garni (I use parsley, bay leaves and black peppercorns)
14 oz can diced tomatoes
1/3 cup dried pasta (I like macaroni elbows)
4 cups vegetable stock
1/2 cabbage, shredded
salt and pepper to taste
optional: red pepper flakes for a spicy flavor, or rosemary or any herbs for extra flavor
Saute the onion, carrot, and celery in oil for 5 minutes on medium high heat. Add the tomatoes and the bouquet garni. Fill the tomato can half way with water and pour into the pan. Add the pasta and cook till almost al dente (about 10-12 minutes). Reduce the heat. Add the cabbage. Add any seasonings with pepper. Cook for 5-7 more minutes.
Serve with croutons, bread, Parmesan cheese (vegan of course), salad, whatever goes with minestrons soup.
Source of recipe: From a cookbook I can't remember with variations