Minestrone Soup

My sister turned me on to this recipe, and I haven't made it in far too long. Serve it with a crusty bread and some fresh grated parmesean on top... yum.

Minestrone Soup

1 can kidney beans
1 can garbanzo beans
1 1/2 C. uncooked small pasta (shells, spirals, ABC's, etc.- I use whole wheat)
1 can chopped tomatoes
3 T olive oil
4 cloves crushed garlic
1 C. onion, chopped
1 C. celery, chopped
1 C. carrot, chopped
1 C. zucchini, chopped (I leave this out sometimes for Jason)
2-4 medium red potatoes
1-2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1 tsp. basil
5 C. water or vegetable stock

In a large kettle, saute the garlic and onions until soft. Add celery, carrots, salt, oregano, black pepper, basil. Mix well and cook covered over low heat for 10 minutes.

Add potato, zucchini, kidney and garbanzo beans in their juice, and stock. Cover and simmer for 15 minutes.

Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.

If you want to freeze some of this- STOP HERE and add the pasta when you are ready to eat.

10 minutes before serving, add pasta and boil gently for 10 minutes. Top with parsley and grated parmesean cheese, if you like.