Minnesota soup

Towards the end of his life, my grandfather had spells of forgetfulness and some confusion. It didn't change his personality, but he would sometimes use the wrong word in a sentence. As I had previously mentioned, I often took large containers of soup (and bread!) to him for lunch and dinner. One day when my mom was there, she offered to make him some lunch. When asked what he wanted, he remembered I had left minestrone soup. "I'll have some of that...Minnesota soup..."

Minnesota Soup for Grandpa

beef broth; or 3-4 beef bouillon cubes
1 small sweet onion, minced
2 stalks celery, chopped
1 lb. fresh mushrooms, sliced
1/2 a head of cabbage, shredded
2 medium baking potatoes, diced small
2 carrots, sliced
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes
1 can (15 oz.) green beans
1 can (15 oz.) kidney beans
1 can (8 oz.) spinach
1 can (8 oz.) lima beans
2 handfuls pasta (shells, orzo, or tubini)
optional: crumbled breakfast sausage

1. Prepare all veggies. In large stock pot, sautee onion and celery in butter until tender. If using breakfast sausage, add to pot and cook until browned.
2. Add beef broth or use bouillon cubes with enough water to fill pot about half way full.
   
3. Add all other ingredients, except pasta.
   
4. Allow to simmer for 30 to 40 minutes; until potatoes are done.
5. Add pasta; stir well.
   
6. Add garlic powder and marjoram to taste.
   
7. Simmer until pasta is cooked. Serve with wheat bread or some other hearty textured bread.