30-Minute Minestrone Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 2 medium carrots, chopped 1 cup chopped cabbage 1 celery rib, thinly sliced 1 small onion, chopped 1 garlic clove, minced 2 teaspoons vegetable oil 3 cups water 1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained 3 cubes beef bouillon 1 cup torn fresh spinach 2/3 cup cooked elbow macaroni 1/4 teaspoon pepper 1.In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. 2.Stir in spinach, macaroni and pepper; heat through.