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Minestrone
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| 2 tbsps | olive oil |
| 1 cup | tomato,, (skinned and diced) |
| 1/2 cup | garbanzo beans, (dried garbanzo beans soaked overnight) |
| 1/4 cup | basil leaves |
| 1 | parsley,, (sprig chopped) |
| 9 cups | water |
| 1 | carrot,, (peeled and diced) |
| 1 | celery,, (diced) |
| 1 cup | potatoes,, (red, diced) |
| 1 | zucchini,, (diced) |
| 1 cup | shredded cabbage |
| salt | |
| ground pepper | |
| 1/2 cup | barley |
| 1/2 tsp | garlic powder |
1 Heat oil in large saucepan, add garlic powder and cabbage. Saute for 1 minute.
2 Add tomatoes, chick-peas, basil, parsley, and water. Bring to a boil, cover, and simmer for 1 hour.
3 Add carrots and celery and cook for 20 more minutes.
4 Add remaining ingredients. Cook 45 more minutes. Add salt to taste.
5 Let the soup stand for 15 minutes. Serve hot.
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