Vegetarian Minestrone Soup For The Winter (Vegan-Friendly!)

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced (2 tsp minced garlic)
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chopped sage (can be fresh or dried)
• 2 tablespoons fresh flat-leaf parsley
• 1 stalk celery, thinly sliced
• 1 carrot, diced
• 3 1/2 cups vegetable stock
• salt and pepper, to taste
• 1/2 cup uncooked macaroni
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 cup green peas (the frozen kind)
• 2 tablespoons parmesan cheese (preferably freshly grated)

1. Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
2. Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
3. Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
4. Season to taste with salt and pepper.
5. Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
6. Stir in the peas and cook for another 5 minutes.
7. Stir in the parmesan cheese.
8. If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
9. I thought it went nice with some fresh-baked garlic bread!

olive oil, onion, garlic, tomatoes, sage, parsley, celery, carrot, vegetable stock, salt, macaroni, great northern beans, green peas, parmesan cheese

Taken from www.food.com/recipe/vegetarian-minestrone-soup-for-the-winter-vegan-friendly-414617 (may not work)