Minestrone

• 2 Tbsp. olive oil
• 2 c. chopped onion
• 5 cloves garlic, minced
• 1 1/2 to 2 tsp. salt
• 1 stalk celery, diced
• 1 medium carrot, sliced
• 1 small zucchini, sliced
• 1 tsp. oregano
• fresh black pepper
• 1 tsp. basil
• 1 medium bell pepper, diced
• 4 c. beef broth
• 1 (16 oz.) can peeled tomatoes
• 1 1/2 c. cooked chickpeas
• 1 c. dry pasta (any kind)
• 2 medium, ripe tomatoes, diced

1. Heat olive oil in kettle or Dutch oven.
2. Cook onion, garlic and salt over medium heat about 5 minutes, then stir in celery, carrot, oregano, black pepper and basil.
3. Cover and cook over very low heat, about 10 minutes, stirring occasionally.
4. Run canned tomatoes through food processor.
5. Add to onion mixture, along with bell pepper, zucchini and beef broth.
6. Cover and simmer about 15 minutes.
7. Add beans and simmer for another 5 minutes.
8. Bring soup to low boil; add pasta.
9. Stir and cook until the pasta is tender. Stir in the fresh tomatoes.
10. Serve with grated Parmesan cheese.

olive oil, onion, garlic, salt, celery, carrot, zucchini, oregano, fresh black pepper, basil, bell pepper, beef broth, tomatoes, chickpeas, pasta, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=365702 (may not work)