Lent Soup

• Veggie Broth
• 2 large onions, chopped into large pieces
• 1 lb carrot, chopped into large pieces
• 4 large celery ribs, chopped into large pieces
• 3 garlic cloves, rough chop (or more if you're garlic lovers like us! I use about 5)
• 1 (15 ounce) can diced tomatoes, don't drain
• 1 tablespoon salt (or to taste)
• 2 teaspoons pepper (or to taste)
• 2 teaspoons dried basil (or herbs of your choice)
• 8 cups water
• Soup
• 2 (15 ounce) cans beans (I use Navy and Kidney)
• 1 lb dry pasta (I use shells)
• 1 (15 ounce) can diced tomatoes
• 1 cup frozen peas
• romano cheese, on top

1. Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
2. Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
3. Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
4. Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!

veggie broth, onions, carrot, celery, garlic, tomatoes, salt, pepper, basil, water, beans, pasta, tomatoes, frozen peas, romano cheese

Taken from www.food.com/recipe/lent-soup-360094 (may not work)