Minestrone Stew

• 1/4 cups Olive Oil
• 3 whole Carrots, Chopped
• 1 whole Yellow Onion, Large, Chopped
• 3 stalks Celery (including The Leaves, Chopped)
• 2 cloves Garlic, Chopped
• 2 cans Diced Tomatoes, 15-oz Each
• 1 teaspoon Oregano
• 1 teaspoon Parsley
• 1 teaspoon Basil
• 1 can Black Beans 15 Oz.
• 1 can Light Red Kidney Beans, 15 Oz
• 1 can Dark Red Kidney Beans, 15 Oz
• 1 can Garbanzo Beans (15 Oz)
• 1 cup Colored Rotini Noodles
• 1 whole Potato (large, Chopped)

1. Heat the oil in a large pot. Saute the carrots, onion, and celery until the onions are see-thru. Add the garlic and saute until it stinks up your kitchen. Add the tomatoes (including the juice) and spices, and cook until the oil turns orange. Add all the other cans (it is vital that you do not drain the cans, but dump all the contents in the pot - that is what makes this a stew and not soup.) Bring to a boil, then lower heat and simmer for 5-30 minutes (longer simmering equals thicker stew), then add the potatoes and noodles a few minutes before serving. It's done when the noodles are done (they will take about 10 minutes to cook). It would be especially good in a bread bowl!
2. Note: Do not salt this soup, as each serving already has more than half your daily serving of salt thanks to all the cans.

ubc, carrots, yellow onion, stalks celery, garlic, tomatoes, oregano, parsley, basil, black beans, light red, kidney beans, garbanzo beans, colored rotini noodles

Taken from tastykitchen.com/recipes/soups/minestrone-stew/ (may not work)