Minestrone

• 2 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• Handful of celery leaves, chopped
• 2 medium potatoes, peeled and diced
• One 16-ounce can salt-free diced tomatoes, undrained
• 1 cup salt-free tomato sauce
• 1/4 cup dry red wine, optional
• 2 bay leaves
• 2 teaspoons Italian herb seasoning
• 1 cup canned chickpeas, drained and rinsed
• 1 cup frozen green peas, thawed
• 2 tablespoons minced fresh parsley
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onions and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add the carrots, celery and leaves, and potatoes, along with just enough water to cover.
5. Stir in the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently until the vegetables are just done, about 20 to 25 minutes.
8. Add the chickpeas, green peas, and parsley.
9. Adjust the consistency with more water as needed if the soup is too crowded, then season with salt and pepper.
10. Simmer over low heat for at least another 20 to 30 minutes, or until the vegetables are completely tender, but not overdone.
11. Discard the bay leaves and serve.
12. Per serving:
13. Calories: 130
14. Total fat: 3g
15. Protein: 5g
16. Fiber: 6g
17. Carbohydrate: 24g
18. Cholesterol: 0mg
19. Sodium: 190mg

extravirgin olive oil, onions, garlic, carrots, celery stalks, handful of celery, potatoes, salt, salt, red wine, bay leaves, italian herb seasoning, chickpeas, frozen green peas, parsley, salt

Taken from www.epicurious.com/recipes/food/views/minestrone-378906 (may not work)