Traditional Minestrone Soup (Easy And Delicious)

• 1/4 cup olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 3 celery ribs, chopped
• 8 cups water
• 4 cups dry mixed beans, soaked 1 hour and drained
• 1 1/2 cups barley
• 2 tablespoons chicken bouillon
• 2 tablespoons beef bouillon
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon fresh ground pepper
• 1 (15 ounce) can tomato puree
• 2 lbs small shaped pasta (I like pipette)

1. Saute onion in oil until tender; add garlic, carrot and celery and continue to cook for a few more minutes, stirring occasionally.
2. Add remaining ingredients (except the pasta) and bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and barley are tender, adding more water as needed.
3. Cook pasta separately and serve the soup over the pasta. This will preserve the integrity of the pasta if the leftover soup is to be frozen.

olive oil, onion, garlic, carrot, celery, water, mixed beans, barley, chicken bouillon, beef bouillon, parsley, basil, oregano, marjoram, fresh ground pepper, tomato puree, pasta

Taken from www.food.com/recipe/traditional-minestrone-soup-easy-and-delicious-386501 (may not work)