• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 cup zucchini, chopped (do not peel)
• 1 cup carrots, chopped
• 1 clove fresh garlic, minced (or use 1/2-1 tsp. minced garlic in a jar)
• 2 (14.5 oz.) cans petite diced tomatoes, undrained
• sprinkle of fresh parsley, minced or use dried
• 1 tsp. fresh oregano, minced or use 1/2 tsp. dried
• 1/8 tsp. ground black pepper
• salt to taste
• 1 cup green cabbage, slivered and chopped (remove outer leaves and hard core)
• 1 (14.5 oz.) can green beans, drained and chopped
• 1 (46 oz.) can Campbell’s tomato juice, or spice it up and use V8 juice
• 2 cups elbow macaroni, uncooked
• Parmesan rind (if you have it)
• add some pesto for a different twist

Saute the onions, celery, carrots and zucchini in a little oil for about 5 minutes in a large stock pot.  Add the garlic and cook an additional minute.  Add the canned tomatoes, parsley, oregano, salt and pepper to taste.  Add 3 quarts of water, bring to a boil and simmer 20 minutes, with lid on, stirring occasionally.

Add cabbage, green beans, tomato juice and macaroni.  Simmer 30 more minutes.  If you have a parmesan rind (from a chunk of fresh parmesan cheese) add this now as well.  You may need to add more tomato juice or water if the soup is too thick.

Parmesan Crisps:

• 2 oz. fresh Parmesan, coarsely shredded (3/4 cup – be sure it is not grated)
• fresh thyme, minced (optional)

Pre-heat oven to 400°F.  Spray a baking sheet lightly with cooking spray, unless it is a good teflon coated baking sheet.  Sprinkle cheese into small squares and  bake 5-7 minutes, or until browned and cheese is melted.

Parmesan Crisps Weight Watcher’s Style:

• 1 cup 2% mozzarella cheese, shredded
• 2 tbsp. fresh Parmesan, grated
• 1 tbsp. flour

Pre-heat oven to 400°F.  Spray a baking sheet lightly with cooking spray.  If the sheet is teflon coated you do not need to.  Combine the ingredients in a small bowl.   The cheese mixture makes 16 crisps so drop by tablespoon onto the baking sheet. Bake until the cheese is melted and golden, 5-7 minutes.  Watch closely as they can burn very easily.

I thought I would add one more crisp using Monterey Jack Cheese (pepper jack cheese).  Preheat the oven to 350°F.  Cut the cheese into 1/2-inch cubes.  Lightly coat a baking sheet with cooking spray.    Place each cube about 6-inches apart.  Bake for 3-5 minutes watching very carefully.  The cheese will melt and bubble up; when the bubbling stops the crisps are done.

Recipe by cooking with aunt juju  http://cookingwithauntjuju.com/2011/11/20/minestrone-sou…armesan-crisps/