Longevity Soup

• 3 Tbsp. olive or vegetable oil
• 2 to 3 cloves garlic, minced
• 1 c. chopped onion
• 1 tsp. salt
• 1 c. chopped carrots
• 1 c. chopped broccoli (fresh or frozen)
• 1 c. chopped spinach (fresh or frozen)
• 1/4 tsp. ground black pepper
• 1 tsp. dried basil or 1 Tbsp. fresh
• 1 c. chopped green pepper
• 1 tsp. oregano
• 3 1/2 c. water
• 2 c. low-sodium tomato puree
• 1 1/2 c. canned chickpeas
• 1 c. fresh or canned chopped tomatoes
• 1/2 c. dry pasta (macaroni or shells)
• 1/2 c. grated Parmesan cheese

1. Heat oil in heavy bottom 4-quart pot.
2. Add garlic and onion; saute until soft and translucent.
3. Stir in 1/2 teaspoon of the salt, carrots, celery, broccoli and spinach.
4. Add oregano, pepper and basil.
5. Cover and cook over low heat for 5 to 8 minutes.
6. Add green pepper, water, tomato puree and chickpeas.
7. Cover and simmer 15 minutes.
8. Add tomatoes and remaining salt; simmer 10 more minutes, then bring soup to a boil.
9. Add pasta and gently boil until pasta is tender, about 10 minutes.
10. Ladle into bowls and top with 1 tablespoon Parmesan cheese.

olive or, garlic, onion, salt, carrots, broccoli, ground black pepper, basil, green pepper, oregano, water, tomato puree, chickpeas, tomatoes, pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683972 (may not work)