2 onions, chopped
4 stalks celery, chopped
4 carrots, cut in rounds
1 small cabbage, shredded
1-2 potatoes, chopped
2 cups kidney beans (canned)
4 cups stewed tomatoes
2 tsp garlic powder
2 tsp oregano
4 tsp basil
3 tsp salt
½ tsp pepper
1 Tbsp dried parsley
8 cups water
Saute the first 5 ingredients in ¼ cup oil (optional, may use water) in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup noodles or cooked rice. Boil for 15 minutes more, stirring occasionally. Just before serving, add pesto: Mince 6 garlic cloves very fine or use press. Add 2 Tbsp. dried basil, then ¼ cup oil; mix well rubbing garlic well against side of bowl to get juices in oil.