Monday Minestrone & Cornmeal Biscuits

There's nothing better on a chilly November evening than a steaming bowl of soup--and since it's Monday, I decided on Minestrone. I don't know if "Minestrone" means "throw everything you can think of into a pot and cook it," but that's what I did. And you know what, it tasted pretty great. Add a couple of cornmeal biscuits cut out in pumpkin shapes, and you've got yourself a meal.
Monday Minestrone
1/2 onion, diced
1 carrot, small diced
1 or 2 stalks celery, diced
1 tsp minced garlic
1 can diced tomatoes
1 can chicken broth (or vegetable broth)
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can pork and beans (I like that it adds a little sweetness)
1 can green beans
1/2 cup frozen corn
1 cup V8 (or one can tomato sauce)
1 Tbsp parsley
1 tsp salt
1/2 tsp black pepper
1 Tbsp basil
2 bay leaves
1 cup elbow macaroni

In a large pot, saute onions, carrots, celery and garlic in a little olive oil. Add remaining ingredients (except macaroni) and simmer until vegetables are tender. Add macaroni the last 10-12 minutes (and more liquid if needed). Serve w/ Parmesan cheese.

Cornmeal Biscuits
1 1/2 cups all-purpose flour, sift before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/3 cup shortening
2/3 cup milk

Into a mixing bowl, sift together the flour, baking powder, and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Add milk; stir just until dry ingredients are moistened. Knead about 20 times on a floured surface. Roll out about 3/4 inch thick then cut with a 2-inch biscuit cutter. Place on baking sheet. Bake at 450° for 15 minutes.