Minestrone

2 finely chopped carrots

2c thinly sliced celery

5 lg. sliced scallions (green onions)

4-5 lg. minced cloves garlic

2T extra virgin olive oil

ground red and black pepper

ground rosemary and sea salt

1 28oz. can crushed tomatoes

1-2t sugar

½ head cubed green cabbage

5 lg. bay leaves

1 can drained-rinsed garbanzo beans

½c tiny Asian red beans

½c brown and wild rice

Combine the first 5 ingredients and seasonings in a 3 quart pan. Simmer and saute' until the vegetables are 'snapping,' for about 5 minutes to blend the flavors. Add the tomatoes, sugar, cabbage, bay leaves and garbanzos, then return to a light boil. Cover and simmer an hour. Meanwhile, in a small pan, combine the red beans with 1½ cups of water and simmer on medium heat for an hour.

Do the same with the rice and 1½c water. After an hour, add the beans and rice and whatever water is left in the little pans, to the soup pot. Simmer another half hour until beans and rice are cooked the way you like them. Check the flavors and add any additional seasonings needed. . .Lin