Minestrone Soup

Last Sunday it was warmer than I thought it was going to be, but I'd planned on a big pot of soup to eat while watching the football games. I took a Minestrone and used the fresh produce I had and then used some canned goods. This was delicious and made a huge pot - use whatever fresh, canned or frozen produce  you have and make a pot.

• 3 large potatoes, peeled and cut into cubes 
• 5 carrots, scraped and cut into chunks 
• 2 cloves garlic, minced 
• 2 cups penne 
• 1 (28 oz) can crushed tomatoes 
• 1 (15 oz) can red beans, undrained 
• 1 (15 oz) can English peas, undrained 
• 1 teaspoon dried basil 
• ½ teaspoon dried thyme 
• 1 large onion, chopped 
• 1 medium zucchini, cut into chunks
• 1 (5 oz) package fresh baby spinach 
• 6 cups water 
• 1 cup water (to be added later) 
• 1 (15 oz) can cut green beans, undrained 
• 1½-2 teaspoons dried oregano 
• ½ teaspoon dried tarragon 
• 1 bay leaf 
• Grated Parmesan cheese

Combine potatoes, onions, carrots, zucchini, garlic, spinach, penne and 6 cups water in a large Dutch oven; bring to a boil. 

Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Stir tomatoes and 1 cup water into potato mixture. Add kidney beans and all remaining ingredients except Parmesan cheese and simmer 15 minutes. 

Remove and discard bay leaf. Sprinkle each serving with Parmesan cheese. Serve with bread or rolls. Yield: 5 quarts