Give me the Best Minestrone Soup recipe?

I want to make a huge pot.... Thank youGive me the Best Minestrone Soup recipe?
Minestrone


1 c dried white navy beans {Great Northern}


1 small head cabbage, sliced


3 carrots, pared and diced


2 white turnips, pared and diced


1 1 lb. can Italian style tomatoes, undrained


1 T olive oil


1 T butter


1 c thinly sliced onion


1 large tomato, peeled and coarsely chopped


1/2 c celery, sliced


2 T chopped parsley


1 garlic clove, crushed


1 c broken up thin spaghetti


Grated parmesan cheese


Day before serving: In medium bowl, after picking through and washing beans, cover beans with cold water and refrigerate covered overnight. Next day: Drain beans. Turn into a 5 qt. dutch oven or kettle with 3 qts. water and 2 t salt. Bring to boiling; reduce heat, and simmer gently, covered, 1 hour. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook1/2 hour longer. Meanwhile, in hot oil and butter in medium skillet, saute sliced onion until tender and golden -about 5 minutes. Add chopped tomato, celery, parsley,garlic, 1/2 t salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover: cook slowly, 30 minutes, stirring occasionally. Serve soup, sprinkled with Parmesan cheese. Serves 10. Makes 2 1/2 qts.Give me the Best Minestrone Soup recipe?
Here's the worlds best, enjoy





4 tablespoons margarine


3/4 cup chopped onion


1/4 cup chopped celery


1/2 cup chopped carrots


1 (19 ounce) can cannellini beans


1/2 cup shredded cabbage


1 (14.5 ounce) can stewed tomatoes


1 tablespoon tomato paste


1 1/2 cups cubed potatoes


1 quart chicken broth


2 cloves garlic, minced


2 tablespoons dried parsley


1 teaspoon salt


1/2 cup elbow macaroni


1/2 cup grated Parmesan cheese








DIRECTIONS


Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.


Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.


Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
US METRIC


INGREDIENTS (Nutrition)





* 4 slices bacon


* 1 cup chopped onion


* 4 cloves garlic, minced


* 1/3 pound ground beef


* 1 cup minced celery


* 1 cup cubed carrots


* 2 cups tomato puree


* 2 (14.5 ounce) cans stewed tomatoes


* 1 (14 ounce) can beef broth


* 1 (10.5 ounce) can condensed French onion soup


* 5 cups water


* 1/4 cup red wine


* 1 teaspoon dried oregano


* 1 teaspoon dried basil


* salt and pepper to taste


* 1 cup chopped zucchini


* 2 cups spinach, rinsed and sliced


* 1 cup uncooked spinach pasta


* 1 (15 ounce) can garbanzo beans, drained


* 1/4 cup chopped parsley





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What to Drink?


Wine sangiovese


Cocktail Negroni Cocktail I


DIRECTIONS





1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.


2. Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.