Minestrone Soup

• 1 onion
• 2 pods garlic
• 1 sprig celery ribbed
• 2 carrots
• 1 zucchini
• 3/4 cup beans
• 1/2 cup peas
• 1 2/3 cups tomatoes
• 1 sprig rosemary or parsley
• 1 bouillon cube in bio-quality
• 3 tablespoons tomato paste
• 1 pinch black pepper
• 1 pinch salt
• 1 3/4 ounces pasta spindle, or broken spaghetti
• 1/2 cup Parmesan

1. Fry chopped onion and garlic on the oil
2. Add chopped celery, carrots, fry for 5 minutes
3. Add the softer vegetables, chopped zucchini, then tomatoes and tomato paste, fry
4. Add water with bouillon and simmer, add soft beans with a little water in which they were previously boiled, then add peas and continue cooking until all vegetable is soft
5. Add cooked pasta, pepper, salt to taste, herbs (cooked pasta in the soup will gradually swell, so it can be added only when the soup is served)
6. Serve with parmesan cheese and crusty Italian bread

onion, garlic, celery, carrots, zucchini, beans, peas, tomatoes, rosemary, bouillon, tomato paste, black pepper, salt, pasta, parmesan

Taken from www.yummly.com/recipe/Minestrone-Soup-1724599 (may not work)