Mom's Hearty Minestrone Soup

My mom used to make this hearty soup every Halloween and we kids weren't allowed to go out trick-or-treating until we'd finished a big, warm bowlful of it. Depending on how much stock you add, it can be really thick (almost like a stew) or thinned out. Great with garlic bread!

Ingredients: (makes 8-10 servings)

3 Tbsp (40g) butter

1 cup chopped celery

1 cup peeled, diced potato

1 small jar spaghetti bolognese sauce (vegetarian)

1 can pinto or kidney beans

1/2 lb. (250g) dry spaghetti, broken into thirds

1 chopped white onion

1 cup chopped carrots

4 cans (1500ml) beef broth/stock

1 lb. (500g) ground (mince) turkey or beef

1/2 head shredded cabbage

Directions:

1. Melt butter in a large soup pot, add celery, carrots and onions. Cook until tender but not brown.

2. Cook meat in a separate pan until browned and drain (if desired).

3. Add meat, potatoes, bolognese sauce, and broth to vegetable pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

4. Add dry spaghetti, undrained beans, and cabbage. Cook covered for 20-25 minutes. Season with salt and pepper and serve. Flavors get even better the next day.