Minestrone

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups cooked garbanzo beans
• 1/2 cup dry pasta
• 1 cup chopped fresh tomato
• 3 tablespoons olive oil
• parmesan cheese
• 1 cup chopped onion
• 4 -5 cloves garlic, crushed
• 1 cup minced celery
• 1 cup cubed carrot
• 1 cup cubed eggplants or 1 cup zucchini
• 1 cup chopped green pepper
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 1/2 cup chopped fresh parsley
• 1 teaspoon basil
• 2 cups tomato puree
• 3 1/2 cups water or 3 1/2 cups beef stock
• 3 tablespoons dry red wine

Recipe

• 1 in a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
• 2 add 1 tsp salt, carrot, celery and eggplant/ zucchini.
• 3 if you use zucchini, add it with the green pepper.
• 4 mix well.
• 5 add oregano, black pepper, stock, puree, cooked beans and wine.
• 6 cover and simmer 15 minutes.
• 7 add tomatoes and remaining salt.
• 8 keep at the lowest heat until 10 minutes before you plan to serve.
• 9 then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
• 10 serve immediately, topped with parsley and parmesan.