Minestrone Soup

• 3 or 4 lbs fresh tomatoes (skinned)
• 1/2 bunch fennel bulb-(chopped)
• 3 -6 garlic cloves (diced)
• 1/2 walla walla onion (chopped)
• 2 or 3 stalks celery (chopped)
• 3 or 4 small carrots (chopped)
• 1 medium zucchini (chopped)
• 4 or 5 chopped chard leaves
• 1 cup dry cannelli beans (cooked)
• 1 cup duram wheat shell macaroni
• Basil (large handful fresh/chopped)
• 2 tbs. basil pesto
• 1/2 c. fresh grated reggiano parmesan
• extra virgin olive oil to saute
• seasoning (salt, pepper, garlic salt)
• 1/2 c. veggie or chicken broth powder

1. Soak overnite then cook the beans (gently)- add cut up carrots 1/2 before done. Add broth powder and seasoning.
2. Saute: onion, garlic - in hot oil
3. Puree 3/4 of the tomatoes, then chop small the remaining and add to the onions once they are nicely golden.
4. Begin adding a few cups or so of filtered water and the remainder of the ingredients. Add the pasta last. (cook in separately - al dente.

tomatoes, garlic, walla walla onion, stalks celery, carrots, zucchini, chard leaves, cannelli beans, duram wheat shell macaroni, basil, basil pesto, parmesan, extra virgin olive oil, salt, veggie

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-50044270 (may not work)