Minestrone Soup (Updated)

 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.

This is the UPDATED version of how I *actually* make it.  I will try to delete the old one, but just in case... :-) 

Minestrone Soup
3 T olive oil
4 cloves crushed garlic
1 C. onion, chopped
1 C. celery, chopped
1 C. carrot, chopped

2-4 medium red potatoes

1 can kidney beans, undrained
1 can garbanzo beans, undrained

1 can chopped tomatoes, blended

1-2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1 tsp. basil

8 C. vegetable stock (64 oz, 2 cartons)

1 1/2 C. uncooked small pasta (I like spirals or veggie twists)

OPTIONAL - fresh parsley, parmesan cheese, crusty bread 

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

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

I always cook my pasta separate and add just before serving, so it doesn't break down in the soup. 

Top with parsley and grated parmesean cheese, if you like.