Italian Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic (minced)
• 1 cup peas (fresh or frozen)
• 1 cup borlotti beans (frozen or fresh see also dried beans)*
• 1/2 head broccoli (break into florets, cut in half if large)
• 1 large potato (cubed)
• 1-2 medium carrots (sliced)
• 1 small stalk of celery (sliced or diced)
• 1 medium zucchini (chopped)
• 1 bunch baby spinach (if desired)
• 3/4 teaspoon basil
• 3/4 teaspoon oregano
• 1/2-1 teaspoon salt (or to taste)
• 1-2 dashes hot pepper flakes or black pepper (if desired)
• 1 cup tomato puree
• 3-4 cups water ( or broth, homemade or store bought)
• 1 cup dried small pasta

Instructions

1. 1

   Chop the vegetables into small to medium chunks.

2. 2

   In a large pot add the olive oil, minced garlic, vegetables, tomato puree, water (enough to cover the vegetables) and spices. Stir to combine.

3. 3

   Bring the mixture to a boil, then lower the heat and simmer (very low boil) for 20-25 minutes or until vegetables are almost tender (not mushy), stirring occasionally. The last 5 minutes, boil 2-3 cups of water in a medium pot. To the large pot add the boiled water (½ the amount or all depending on how thick you like it and be sure to taste for salt, add if needed) and 1 cup of small uncooked pasta.

4. 4

   Cook on a low boil, uncovered, stirring often until the pasta is al dente. Top with freshly grated parmesan cheese if desired and serve immediately. Enjoy!