The soup time of year...

Minestrone

 The chill in the air signals that it is time to start making soup...I know, I know, there are all kinds of warm weather, usually chilled, soups, but to me, soup belongs to fall and winter, and as much as I may try to like the "summer" soups, they just don't do much for me.  I have made this minestrone recipe for years and it is most certainly a family favorite...make it a meal with some crusty bread and a salad (and pat yourself on the back for a job well done)...

Minestrone
adapted from Williams Sonoma Soups

1 med. onion, diced
1 tbs. olive oil
2 cloves garlic. minced (2 tsp.)
1 large carrot, diced small
1/4 small cabbage, sliced thin
1 med. zucchini, diced small
coarse salt and fresh ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 bay leaf
1 tbs, sugar
1 15oz. can diced tomatoes
6 cups beef (or vegetable) broth
1 15oz. can cannellini or great northern beans
1/2 cup elbow macaroni or small shells (I used whole wheat)
3 tbs. balsamic vinegar
Parmesan cheese, shredded, for serving

Sweat the onion in the oil over medium heat until softened; stir in the garlic, cabbage, zucchini, and seasonings, cook for a few minutes more.  Add the undrained tomatoes and broth, bring to a boil, cover and reduced the heat to simmer for 20 minutes.  Add the pasta and beans (drain if you wish, I don't), bring to a boil, and cook uncovered just until the pasta is cooked al dente.  Stir in the balsamic vinegar and top each bowl with a sprinkling of shredded Parmesan.