Grandma T's Minestrone Soup

My step-grandma, Theresa Tortorici, was about as Italian as you can get. When the weather starts to get colder, I usually turn to her minestrone soup recipe to warm me up. I can't say for sure whether it is an old family recipe, handed down for generations - or just one she found in a cookbook and decided to stick with. Either way, it's delicious.

1 15 oz can red kidney beans, undrained
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup parsley, chopped
1 small zucchini, cubed
2 stalks celery, chopped
1 carrot, diced
2 green onions, chopped
4 leaves Swiss chard, removed from rib and chopped
3 tablespoons butter
8 oz tomato sauce
2 1/2 cups waters
grated parmesan cheese

1. Place undrained beans in a large pot. Mash about 2/3 of the beans, leaving the rest whole. Add salt, garlic salt, pepper, oil, and parsley. Stir well.

2. Add vegetables, butter, tomato sauce, and water. Simmer 1 hour or more. (Optional: You can add 1/2 cup dry sherry at this time. Also optional: After simmering 1 hour, you can add 1/4 cup uncooked elbow macaroni, then simmer another 10-15 minutes before serving.)

3. Spoon into bowls. Sprinkle with parmesan.

*Note: If soup seems too thick: Add more water and salt to taste.

Serving size: 4, if main meal. 6 if a side or starter.