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Minestrone Soup with Cheese Bread

From kitchen to table in 1 hour.

Great Northern beans
water
dried onion soup mix
potato
chopped cabbage
fresh spinach
zucchini
red bell pepper
parsley
chopped garlic
red pepper flakes
beef bouillon powder
rubbed sage
Italian seasonings
ground thyme
pepper
canned tomato
orzo
French bread
margarine
grated mozzarella cheese

Directions

1. Drain and rinse beans. Place in a saucepan, cover with water and sprinkle in dried onion soup mix.
2. Peel and dice potato. Add to saucepan.
3. Chop cabbage, spinach, zucchini, red bell pepper and parsley. Add to saucepan.
4. Stir in chopped garlic, red pepper flakes,
   beef bouillon powder, sage, thyme and pepper.
5. Add canned tomato and orzo. Mix well.
6. Turn heat onto to high and heat to boiling. Cover and reduce heat to low.
7. Simmer 30 minutes.
8. 10 minutes before soup is ready, prepare cheese bread.
9. Spread half of the margarine over one side
   of a slice of French bread. Place on a baking sheet and heat under oven broiler until lightly browned,
10. Remove from oven, turn and spread
    remainder of margarine over second side of bread. Top with grated mozzarella cheese.
11. Return to oven and toast until cheese melts and is lightly brown.

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