Minestrone Soup

In honor of January being National Soup Month I created this new recipe.  My oven was out of commission for almost two weeks and since I do about 75% of my cooking in it I had to get creative.

Ingredients:

2 cups chopped onion

1 cup chopped celery

2 cups chopped carrots

28-ounce can stewed and sliced tomatoes (undrained)

6 cups water

14-ounce can chicken broth

15.5-ounce can light or dark red kidney beans  (drained)

1 tablespoon butter or margarine

1 teaspoon basil

½ teaspoon marjoram

1 teaspoon pepper

½ teaspoon salt

1 cup uncooked elbow macaroni

Melt one tablespoon of butter or margarine in the bottom of a large stockpot.  Add the chopped onion and celery and cook until almost soft.  Add the carrots, tomatoes, water and broth.  Drain the liquid from the kidney beans and add to the soup.  Add the basil, marjoram, pepper and salt.   Cover with lid and simmer for 30 minutes.   Add elbow macaroni and simmer an additional 10 minutes.