Minestrone is Italian vegetable soup. People make lots every fall to eat all winter long. Use what broth you need, and then either freeze or refrigerate the rest. P.S. Make sure to chop your vegetables first.
Place your biggest pot on the stove; turn heat to medium and fry:
When the onion is tender, add:
When beef is browned, add the following chopped vegetables:
(You need at least the cabbage or the Swiss chard and four of the other vegetables.)
Cook for 15 minutes with the lid on. Then add:
Turn up heat to bring to a boil. When boiling, turn heat down, cover, and simmer for around 40 minutes (when the carrots are cooked, it's done). Take what broth you need and either freeze or refrigerate the rest (it will keep for 3-4 days in the fridge).
Cook large soup noodles (e.g., tubetti, shells) or rice in salted water. When they’re three-quarters cooked, put most of the water into a side bowl. Add broth to noodles and let the noodles and broth cook together until the noodles are ready. If the soup looks too thick, add back some reserve water from the side bowl. Top with grated Parmesan cheese.