Vegetarian Minestrone

• 2 tablespoons olive oil
• 2 stalks celery, diced
• 1 cup diced carrot
• 1 large leek, thinly sliced
• 2 large yellow onions
• 1 cup diced zucchini
• 10 garlic cloves, peeled and minced
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 2 (15 ounce) cans diced tomatoes, with juice
• 6 cups vegetable stock (or chicken stock, if you're an omnivore)
• 3 cups water
• salt
• pepper
• 1 tablespoon thyme (approximate)
• 1 tablespoon basil (approximate)
• 2 tablespoons oregano (approximate)
• 3 tablespoons tomato paste
• 1 lb ditalini

1. Prepare celery, carrot, leek, onions, zucchini, and garlic, then saute in oil until veggies begin to soften.
2. In a very large stockpot, combine sauteed vegetables, stock, tomatoes, beans, and water.
3. Add basil, oregano, and thyme in generous quantities, and bring the soup to a boil.
4. Add tomato paste and salt and pepper to taste.
5. Add pasta, and simmer soup until pasta is cooked.
6. Serve with parmesan cheese and Italian bread.

olive oil, stalks celery, carrot, yellow onions, zucchini, garlic, kidney beans, cannellini beans, garbanzo beans, tomatoes, vegetable stock, water, salt, pepper, thyme, basil, oregano, tomato paste, ditalini

Taken from www.food.com/recipe/vegetarian-minestrone-454416 (may not work)