Instructions: In a large heavy pot, saute onions, green peppers and garlic in oil until wilted. Add celery, carrots, zucchini, vegetable seasoning, cayenne, oregano and basil. Mix well. Cover and let steam for 10 minutes.

Add beans, pasta, tomatoes and (if serving right away) water. Bring to a boil and simmer until vegetables are just tender.

At serving time, sprinkle with parsley and Parmesan cheese.

Comments: Minestrone freezes very well. The soup can be prepared during the gardening season and frozen, omitting water to save space. Or assemble it from frozen ingredients during the winter. It can be frozen for nine months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.