Pumpkin Minestrone Soup

2 cups of chopped onions

1 cup of sliced celery

1/4 cup of parsley

2 garlic cloves, minced

1/4 cup of vegetable oil

5 cups of beef broth

2 cups of chopped tomatoes

1 can (15 oz) of tomato sauce

1 cup of fresh carrots

2 tsp. dry basil ( I used fresh)

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 cup of sliced zucchini

1 cup of fresh green beans

1 (16 oz) can of kidney beans

1 (15 oz) can of garbanzo beans

1 cup of uncooked pasta

Parmesan cheese

( I added some Italian sausage)

Instructions

1. Put everything in the pumpkin except the pasta and parmesan.
2. Place the pumpkin on a cookie sheet.
3. Boil the pasta noodles and add them to the soup for the last remaining 10 minutes of baking time.
4. Bake for one hour at 350 degrees or until vegetables are soft.
5. Add Parmesan cheese on the top.

Make sure to clean out your pumpkin first!

Enjoy!