MINESTRONE SOUP recipes

Name: MINESTRONE SOUP recipes
Ingredients: · 3 ounces dry barley* (see note below if gluten free); · 5 ounces dried split peas; · 5 ounces dried lima beans; · 5 ounces dried red beans; · 6 stalks celery, chopped; · 6 Swiss chard leaves, chopped; · ¼ small head cabbage, shredded; · 1 leek, chopped; · 1 strip Kombu seaweed; · 5 ounces salt pork, finely chopped; · 1 medium onion, chopped; · 1 garlic clove, minced; · 1 ½ cup tomato puree; · 2 cups tomatoes, diced; · 2 tablespoons salt; · 1 teaspoon pepper; · 2 tablespoons dried basil; · 1 medium eggplant, peeled and cut into bite-sized pieces; · 1 medium zucchini, cut into bite-sized pieces or sliced; · 1 medium yellow squash, cut into bite-sized pieces or sliced; · 3 ounces uncooked macaroni noodles (I use Tinkyada gluten free brown rice Elbow pasta); parmesan cheese