Mark'S Minestrone

• 1 can chickpeas
• 1 can kidney beans
• 2 c. cooked pasta shells
• 2 c. chopped tomatoes
• 3 Tbsp. olive oil
• 5 to 10 crushed garlic cloves
• 2 c. chopped onion
• 2 c. cubed or sliced carrots
• 2 c. zucchini
• 6 c. vegetable stock
• 16 oz. green beans
• 1 c. green pepper, sliced
• 1 tsp. salt (to taste)
• 1/2 tsp. black pepper
• 2 tsp. oregano
• 2 tsp. tarragon
• 2 tsp. ground rosemary
• 2 Tbsp. basil
• 4 c. tomato puree
• 1/2 c. dry red wine

1. Saute garlic and onion in olive oil until translucent.
2. Add salt, pepper, basil, oregano, tarragon, rosemary, carrots and wine.
3. Cover and cook 5 to 10 minutes, stirring occasionally.
4. Add green pepper, stock, puree and beans.
5. Cover and simmer 30 minutes.
6. Add chopped tomatoes, cooked pasta and zucchini and simmer for another 15 minutes.
7. Makes 6 quarts.

chickpeas, kidney beans, pasta shells, tomatoes, olive oil, garlic, onion, carrots, zucchini, vegetable stock, green beans, green pepper, salt, black pepper, oregano, tarragon, ground rosemary, basil, tomato puree, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718225 (may not work)