Longevity Minestrone

• 3 Tbsp. olive oil
• 4 to 5 cloves minced garlic
• 1 c. chopped onion
• 1/2 tsp. salt
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped broccoli
• 1 c. chopped spinach
• 1 tsp. oregano
• 1/4 tsp. black pepper
• 1 tsp. basil
• 1 c. chopped green pepper
• 3 1/2 c. water
• 2 c. tomato puree
• 1 1/2 c. chickpeas
• 1 c. chopped tomatoes
• 1/2 tsp. salt
• 1/2 to 1 c. dry pasta
• Parmesan cheese

1. Heat oil in a heavy bottom 4-quart pot.
2. Add garlic and onion; saute until soft and translucent.
3. Stir in 1/2 teaspoon 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 (garbanzo beans). Cover and simmer 15 minutes.
7. Add tomatoes and 1/2 teaspoon salt. Simmer 10 minutes.
8. Then bring soup to a boil and add dry pasta. Boil about 10 minutes.
9. Ladle into bowls and sprinkle with Parmesan cheese.

olive oil, garlic, onion, salt, carrots, celery, broccoli, chopped spinach, oregano, black pepper, basil, green pepper, water, tomato puree, chickpeas, tomatoes, salt, pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849226 (may not work)